Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126972
Abstract: Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical… read more here.
Keywords: dough; wheat flour; wheat; concentration ... See more keywords
Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109294
Abstract: Abstract Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat… read more here.
Keywords: flour dough; aleurone flour; evaluation aleurone; instant noodle ... See more keywords