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Anglický jazyk
Sweet bread produced with different concentrations of soybean meal
Autor: Ana Lúcia Lourenço
The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to... Viac o knihe
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O knihe
The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.
- Vydavateľstvo: Our Knowledge Publishing
- Rok vydania: 2020
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9786202602037
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