𝔖 Bobbio Scriptorium
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The effect of copper deficiency on the baking quality and dough properties of wheat flour

✍ Scribed by Panozzo, J.F.; Gardner, W.K.; Flynn, A.G.

Book ID
122972709
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
876 KB
Volume
6
Category
Article
ISSN
0733-5210

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Effect of lentil and bean flours on rheo
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✍ 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