Bookcover of Sweet bread produced with different concentrations of soybean meal
Booktitle:

Sweet bread produced with different concentrations of soybean meal

The production of gluten-free buns

Our Knowledge Publishing (2020-06-29 )

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ISBN-13:

978-620-2-60203-7

ISBN-10:
6202602031
EAN:
9786202602037
Book language:
English
Blurb/Shorttext:
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.
Publishing house:
Our Knowledge Publishing
Website:
https://sciencia-scripts.com
By (author) :
Ana Lúcia Lourenço, Marcos Alexandre Bezerra
Number of pages:
56
Published on:
2020-06-29
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
952.53 NT$
Keywords:
gluten-free sweet bread, soy flour, physical property, chemical property, sensory analysis

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