Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties

Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties

In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity...

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Bibliographic Details
Main Authors: María Elizabeth Alemán-Huerta, Brenda A. Castillo-Cázares, Julia Mariana Márquez-Reyes, Juan G. Báez-González, Isela Quintero-Zapata, Fátima Lizeth Gandarilla-Pacheco, Erick de Jesús de Luna-Santillana, Mayra Z. Treviño-Garza
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
mesquite flour
bakery product
texture profile analysis
sensory analysis
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/12/19/3587

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