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Amaranth Flour Blends and Fractions for Baking Applications

✍ Scribed by A. SÁNCHEZ-MARROWÍN; M. V. DOMINGO; S. MAYA; C. SALDANA

Book ID
108811230
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
659 KB
Volume
50
Category
Article
ISSN
0022-1147

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Eþ ect of blending 50 to 250 g kg-1 cowpea ýour in wheat ýour on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased signiücantly with increased