Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textura...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 6 vom: 01. Sept., Seite 619-630
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| 1. Verfasser: |
Gutierrez-Castillo, Carla
(VerfasserIn) |
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| Weitere Verfasser: |
Alcázar-Alay, Sylvia,
Vidaurre-Ruiz, Julio,
Correa, María Jimena,
Cabezas, Dario M,
Repo-Carrasco-Valencia, Ritva,
Encina-Zelada, Christian R |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Andean grains
bread quality
optimal formulation
thermomechanical properties |
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