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

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

Abstract The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed...

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Bibliographic Details
Main Authors: Huaxing Sun, Qian Ju, Jie Ma, Jincheng Chen, Yaoxi Li, Yanqiu Yuan, Yayun Hu, Kaori Fujita, Guangzhong Luan
Format: Article
Language:English
Published: Wiley 2019-09-01
Series:Food Science & Nutrition
Subjects:
bread
extrusion
farinographic properties
maize
Online Access:https://doi.org/10.1002/fsn3.1153

Internet

https://doi.org/10.1002/fsn3.1153

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