Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
Oat flour was heat treated at 80, 100 or 130 °C for 30 min, then used to replace 10 or 20 % wheat flour in bread-making process. Water retention capacity, viscosity profile, specific volume, and texture profile analysis were determined at 0, 2 and 7 days after bread-making. Viscosity parameters were...
Guardat en:
| Autors principals: | , , , , , , |
|---|---|
| Format: | Online |
| Idioma: | spa |
| Publicat: |
Universidad de Sonora
2021
|
| Accés en línia: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
