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...
Bewaard in:
| Hoofdauteurs: | , , , , , , |
|---|---|
| Formaat: | Online |
| Taal: | spa |
| Gepubliceerd in: |
Universidad de Sonora
2021
|
| Online toegang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Wees de eerste die reageert!
