Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

Autor: Michael Ayodele Idowu, Emmanuel Kehinde Oke, Olajide P. Sobukola, H. Adegoke Bakare
Rok vydání: 2017
Předmět:
Zdroj: Journal of Culinary Science & Technology. 17:75-88
ISSN: 1542-8044
1542-8052
DOI: 10.1080/15428052.2017.1404537
Popis: This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in bread production. Bread was baked from the composite flour and was analyzed for proximate composition, physical properties, and sensory quality, while staling characteristics were determined on composite bread samples stored for four days. There were significant differences (p
Databáze: OpenAIRE