کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10604343 | 982510 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality](/preview/png/10604343.png)
چکیده انگلیسی
⺠We aimed to determine the effects of blend proportions of native yam or cassava starch enriched soft wheat flours, on bread making properties. ⺠Acceptable and bulky composite breads, as wheat-flour bread, require substitution up to 30% yam starch and up to 20% cassava starch. ⺠This study showed that the main roots and tubers produced in Africa, cassava and yam plants, could be valorized as starch-enriching agents in bread making.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 86, Issue 4, 15 October 2011, Pages 1637-1645
Journal: Carbohydrate Polymers - Volume 86, Issue 4, 15 October 2011, Pages 1637-1645
نویسندگان
C. Nindjin, G.N. Amani, M. Sindic,