[PDF.29nx] Baking quality of composite flour

Baking quality of composite flour

[PDF.zc35] Baking quality of composite flour

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 |  2015-11-30 |  2015-11-30 | Original language:English | PDF # 1 |  8.66 x.19 x5.91l,.28 | File type: PDF | 80 pages

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This study evaluated the quality of baking products in composite flour such as hemp, quinoa, and soya bean with wheat flour. They were bought from local markets and mixed. Composite flours percentage proportion is 5:95 and 10:90 (5-10% replaced flour on 90 – 95 % wheat flour). Nutritional, rheological or physical characteristics of the composite flour and baking quality were investigated. The some notable results are protein comprise of hemp flour - 15.1%; moisture...

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