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Influence of the Addition of Extruded Flours on Rice Bread Quality

✍ Scribed by Martínez, Mario M.; Oliete, Bonastre; Román, Laura; Gómez, Manuel

Book ID: 121832616
Publisher: John Wiley and Sons
Year: 2014
Tongue: English
Weight: 988 KB
Volume: 37
Category: Article
ISSN: 0146-9428
DOI: 10.1111/jfq.12071

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## Abstract A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^−1^. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their ef