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: | , , , , , , |
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| Μορφή: | Online |
| Γλώσσα: | spa |
| Έκδοση: |
Universidad de Sonora
2021
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| Διαθέσιμο Online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388 |
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