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Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Rafael Grassi de Alcântara, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin

2020Food Chemistry38 citationsDOI

Topics & Concepts

Food scienceWheat flourCorn flourGlutenChemistryRice flourThermal diffusivityRaw materialOrganic chemistryBranPhysicsQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsMeat and Animal Product Quality
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking | Litcius