Multigrain bread processing with extruded flours
<p>The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Laboratorio Tecnológico del Uruguay
2014-12-01
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| Series: | Innotec |
| Subjects: | |
| Online Access: | http://ojs.latu.org.uy/index.php/INNOTEC/article/view/254 |