Multigrain bread processing with extruded flours

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...

Full description

Bibliographic Details
Main Authors: María José Crosa Balestra, Hugo Tihista, María Inés Próspero, Mónica Cadenazzi, Laura Souto, Ana Curutchet, Verónica Ferreyra, Gabriela Suburú, Jorge Escudero
Format: Article
Language:Spanish
Published: Laboratorio Tecnológico del Uruguay 2014-12-01
Series:Innotec
Subjects:
Calidad Pan Multigrano
Panificación
Harinas Compuestas
Online Access:http://ojs.latu.org.uy/index.php/INNOTEC/article/view/254

Internet

http://ojs.latu.org.uy/index.php/INNOTEC/article/view/254

Similar Items