Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.

Pérez, Isela Carballo; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei

Pérez, Isela Carballo; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei.

Afiliação

Pérez IC; 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China.
Mu TH; 2 Institute of Food Research, Havana, Cuba.
Zhang M; 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China.
Ji LL; 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China.

Food Sci Technol Int ; 23(8): 708-715, 2017 Dec.

Article em En | MEDLINE | ID: mdl-28691514

Assuntos

Pão/análise; Farinha/análise; Temperatura Alta; Ipomoea batatas; Triticum; Varredura Diferencial de Calorimetria; Cor; Fermentação; Análise de Alimentos; Manipulação de Alimentos; Microscopia Eletrônica de Varredura; Tamanho da Partícula; Reologia

Palavras-chave

Heat treatment; bread; characteristics; dough properties; sweet potato flour

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Pão / Ipomoea batatas / Farinha / Temperatura Alta Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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