Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making

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...

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Autores principales:	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
格式:	Online
語言:	spa
出版:	Universidad de Sonora 2021
在線閱讀:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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