Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.

The study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: black sesame and flaxseed flour which incorporat...

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Bibliographic Details
Main Authors: Rafael Audino Zambelli, Luan Ícaro Freitas Pinto, Edilberto Cordeiro dos Santos Junior, Ana Carolina Vieira de Lima, Mayara Lima Goiana, Luciana Gama de Mendonça, Bárbara Guerra Rodrigues
Format: Article
Language:English
Published: University of East Sarajevo, Faculty of Technology 2018-12-01
Series:Journal of Engineering & Processing Management
Online Access:https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/199

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