𝔖 Bobbio Scriptorium
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Properties of extruded blends of wheat dried distiller grain flour with other flours

✍ Scribed by C. H. KIM; J. A. MAGA; J. T. MARTIN

Book ID
108813869
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
472 KB
Volume
24
Category
Article
ISSN
0950-5423

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EΓΎ ect of blending 50 to 250 g kg-1 cowpea Γ½our in wheat Γ½our 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 signiΓΌcantly with increased