Substituting wheat flour with okara flour in biscuit production

Substituting wheat flour with okara flour in biscuit production

Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w o...

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Bibliographic Details
Main Authors: Md. A. Momin, Md. F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, Md. A. R. Mazumder
Format: Article
Language:English
Published: Kemerovo State University 2020-10-01
Series:Foods and Raw Materials
Subjects:
flour
dough
particle size
texture
biscuits
nutrient content
sensory evaluation
Online Access:http://jfrm.ru/files/archive/16/Momin.pdf

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