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Composition, Digestibility and Application in Breadmaking of Banana Flour

✍ Scribed by E. JUAREZ-GARCIA; E. AGAMA-ACEVEDO; S.G. SÁYAGO-AYERDI; S.L. RODRÍGUEZ-AMBRIZ; L.A. BELLO-PÉREZ

Book ID
106508174
Publisher
Springer US
Year
2006
Tongue
English
Weight
228 KB
Volume
61
Category
Article
ISSN
1573-9104

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## Abstract Flours milled from English (‘weak’), Canadian (‘strong’) and mixed English and Canadian wheats (‘medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12°C). Lipolysis was more rapid in the medium flour at 25°C, bu