Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Consumer interest and recognition of the link between health and diet have spurred the demand for functional foods. This study evaluated the quality characteristics of functional bread developed from the blends of wheat (WHF), malted millet (MMF), and ‘okara’ (SYF) flour. A three-component constrain...

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Bibliographic Details
Main Authors: Olubunmi Phebean Ibidapo, Folake Olayinka Henshaw, Taofik Akinyemi Shittu, Wasiu Akinloye Afolabi
Format: Article
Language:English
Published: Elsevier 2020-11-01
Series:Scientific African
Subjects:
Quality characteristics
Functional bread
Wheat
Malted millet flour
Okara flour
Mixture design
Online Access:http://www.sciencedirect.com/science/article/pii/S2468227620303598

Internet

http://www.sciencedirect.com/science/article/pii/S2468227620303598

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