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...
Αποθηκεύτηκε σε:
Κύριοι συγγραφείς: | 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 |
---|---|
Μορφή: | Online |
Γλώσσα: | spa |
Έκδοση: |
Universidad de Sonora
2021
|
Διαθέσιμο Online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388 |
Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|
Παρόμοια τεκμήρια
-
Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
ανά: Calvo Carrillo, María de la Concepción, κ.ά.
Έκδοση: (2020) -
EFECTO DEL TRATAMIENTO TÉRMICO EN LA CAPACIDAD FERMENTATIVA DE HARINAS DE AVENA, MAÍZ Y SORGO PARA SER UTILIZADAS EN LA SUSTITUCIÓN DE HARINA DE TRIGO
ανά: Vásquez Lara, Francisco, κ.ά.
Έκδοση: (2018) -
Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage
ανά: Heredia-Sandoval, Nina Gisella, κ.ά.
Έκδοση: (2021) -
FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION
ανά: Argüelles-López, Oscar Daniel, κ.ά.
Έκδοση: (2018) -
Preparation and physical – mechanical characterization of biocomposites based on rice flour and cane bagasse fiber
ανά: Díaz Herrera, Yumari, κ.ά.
Έκδοση: (2022)