Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours

Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours

Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the physical properties of dough (Kieffer Extensibility...

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Bibliographic Details
Main Authors: Francisco Vásquez, Samuel Verdú, Alma R. Islas, José M. Barat, Raúl Grau
Format: Article
Language:English
Published: Taylor & Francis Group 2016-12-01
Series:Cogent Food & Agriculture
Subjects:
substitution
wheat
physical properties
pasting properties
Online Access:http://dx.doi.org/10.1080/23311932.2016.1269979

Internet

http://dx.doi.org/10.1080/23311932.2016.1269979

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