Article ID Journal Published Year Pages File Type
6377924 Journal of Cereal Science 2013 6 Pages PDF
Abstract
► Extrusion modifies wheat flour properties. ► The inclusion of extruded wheat flours in bread dough has been studied. ► The addition of extruded wheat flours increases the water absorption capacity of dough. ► The inclusion of extruded wheat flours allows increasing the bread output. ► The more intense the extrusion treatment is, the higher the bread output.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Effect of the addition of extruded wheat flours on dough rheology and bread quality
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