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: | María José Crosa Balestra, Hugo Tihista, María Inés Próspero, Mónica Cadenazzi, Laura Souto, Ana Curutchet, Verónica Ferreyra, Gabriela Suburú, Jorge Escudero |
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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 |
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