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...
Wedi'i Gadw mewn:
Prif Awduron: | Vasquez Lara, Francisco, Verdú-Amat, Samuel, Islas-Rubio, Alma R., Barat-Baviera, José M., Grau-Melo, Raúl, Granados-Nevárez, María del Carmen, Ramírez-Wong, Benjamín |
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Fformat: | Online |
Iaith: | spa |
Cyhoeddwyd: |
Universidad de Sonora
2021
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Mynediad Ar-lein: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388 |
Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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