𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking

✍ Scribed by B.P. Lamsal; J.M. Faubion

Book ID
116726499
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
492 KB
Volume
42
Category
Article
ISSN
1096-1127

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of lentil and bean flours on rheo
Effect of lentil and bean flours on rheological and baking properties of wheat dough
✍ KohajdovΓ‘, Zlatica; KarovičovΓ‘, Jolana; Magala, Michal πŸ“‚ Article πŸ“… 2013 πŸ› Versita 🌐 English βš– 189 KB

The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30-27.35 mass %) and total dietary fibre (14.91-21.52 mass %), relatively high water holding capacity (4.71-5.42 g g -1 ), and good