Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread
The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) an...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100083 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612016000100083 |