Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
The aim of this work was to prepare a salty bread with the sponge dough technique incorporating 10, 15 and 20 % pea meal (HCh) to wheat meal (HT), and evaluate its effect in kneading and fermentation time in the doughs and analytical tests on breads (loss of moisture, bread weight, specific volume,...
Guardado en:
| Autores principales: | , , , |
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| Formáid: | Online |
| Teanga: | spa |
| Foilsithe: |
Universidad de Sonora
2020
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| Rochtain Ar Líne: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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