Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology
The aim of this study was to evaluate the effect of native inulin addition on the wheat flour bread quality. Since it is known the fact that inulin addition decreases wheat flour dough water absorption, we wanted to obtain an optimum formulation of wheat flour bread by response surface methodology c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2016-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/3%20Arghire%20et%20al.pdf |