The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.

Sun, Huaxing; Ju, Qian; Ma, Jie; Chen, Jincheng; Li, Yaoxi; Yuan, Yanqiu; Hu, Yayun; Fujita, Kaori; Luan, Guangzhong

Sun, Huaxing; Ju, Qian; Ma, Jie; Chen, Jincheng; Li, Yaoxi; Yuan, Yanqiu; Hu, Yayun; Fujita, Kaori; Luan, Guangzhong.

Afiliação

Sun H; College of Food Science and Engineering Northwest A&F University Yangling China.
Ju Q; College of Food Science and Engineering Northwest A&F University Yangling China.
Ma J; College of Food Science and Engineering Northwest A&F University Yangling China.
Chen J; College of Food Science and Engineering Northwest A&F University Yangling China.
Li Y; College of Food Science and Engineering Northwest A&F University Yangling China.
Yuan Y; College of Food Science and Engineering Northwest A&F University Yangling China.
Hu Y; College of Food Science and Engineering Northwest A&F University Yangling China.
Fujita K; Japan International Research Center for Agricultural Science Ibaraki Japan.
Luan G; College of Food Science and Engineering Northwest A&F University Yangling China.

Food Sci Nutr ; 7(9): 2977-2985, 2019 Sep.

Article em En | MEDLINE | ID: mdl-31572591

Palavras-chave

bread; extrusion; farinographic properties; maize

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2019 Tipo de documento: Article