Rheological, baking, and sensory properties of composite bread dough with breadfruit ( Artocarpus communis Forst) and wheat flours-Reference-Cited by-同舟云学术

Rheological, baking, and sensory properties of composite bread dough with breadfruit ( Artocarpus communis Forst) and wheat flours

Published:2015-12-16 Issue:4 Volume:4 Page:573-587
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bakare Adegoke H.¹,Osundahunsi Oluwatooyin F.²,Olusanya Joseph O.³

Affiliation:

1. Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria

2. Department of Food Science and Technology Federal University of Technology Akure Nigeria

3. Department of Home Economics and Hotel Management Tai Solarin University of Education Ijebu Ode Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.321

Reference81 articles.

1. AACC2000.American Association of Cereal Chemists Approved methods of Analysis.St. AACC International St. Paul MN.http://dx.doi.org/10.1094/AACCIntMethod.

2. AACC2010. American Association of Cereal Chemists International.Approved Methods of Analysis 11th Ed. Method 54‐30.02. Physical Dough Tests: Alveograph Method for Soft and Hard Wheat Flour.AACC International St. Paul MN.http://dx.doi.org/10.1094/AACCIntMethod.

3. A Review on Rheological Properties and Measurements of Dough and Gluten

4. Functional Properties of Wheat and Sweet Potato Flour Blends

5. Evaluation of Tigernut (Cyperus esculentus) ‐ wheat composite flour and bread;Ade‐Omowaye B. I. O.;AJES,2008

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