Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products

Summary The objective of this study was to investigate chemical, technological, and sensory quality of tef in products made exclusively with tef flour and tef flour associated with other flours. The selection of the studies and the extraction of information were carried out through research in sever...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 2022-03, Vol.57 (3), p.1508-1516
Hauptverfasser:	Homem, Raisa Vieira, Doneda, Divair, Kist, Tarso Ledur, Venzke, Janaína Guimarães, da Silva, Vanuska Lima, de Oliveira, Viviani Ruffo
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Bakery products Chemical analyses Cookies extruded Extrusion Fibers Flavonoids Flour gluten‐free Luminosity Minerals physical analyses Sensory properties Specific volume
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!