Technological quality of dough and breads from commercial algarroba-wheat flour blends
Algarroba flour is used to supplement lysinelimiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, osci...
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| Autores principales: | Correa, María Jimena, Salinas, María Victoria, Carbas, B., Ferrero, Cristina, Brites, C., Puppo, María Cecilia |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/107782 http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5495739&blobtype=pdf |
| Aporte de: |
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