Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

Autor:	V. F. Abioye, J. A. Adejuyitan, B. E. Alabi
Rok vydání:	2021
Předmět:	Environmental Engineering Wheat flour food and beverages Fermentation Food science Biology Eleusine biology.organism_classification Finger millet
Zdroj:	Asian Food Science Journal. :1-12
ISSN:	2581-7752
Popis:	Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2oC), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65oC, 4 h), milled and sieved (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::28b7f8ff71663a02787ec26b0c2e8611 https://doi.org/10.9734/afsj/2021/v20i1030354 Zobrazit plný text záznamu