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 |
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Rok vydání: | 2017 |
Předmět: |
Moisture
Chemistry digestive oral and skin physiology fungi 010401 analytical chemistry Composite number Wheat flour food and beverages 04 agricultural and veterinary sciences Proximate composition 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Food science Food Science |
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 |
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