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Mise au point de pains composites à base de mélanges de farines de sorgho-blé et analyse texturale
| Content Provider | Semantic Scholar |
|---|---|
| Author | Balla, Apuroop Blecker, Christophe Oumarou, Moussa Paquot, Michel Deroanne, Claude |
| Copyright Year | 1999 |
| Abstract | Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated. Good quality bread (loaf volume, crumb structure, external appearance) comparable to bread entirely made from wheat flour could be produced with a level of incorporation of sorghum flour up to 30/. Beyond this level, the loaf volume decreases and the internal characteristics of crumb are deteriorated. The staling of bread made with composite flour is also influenced by the level of substitution of sorghum flour: the more important this level, the higher the rate of crumb firming. Addition of 0.5/ emulsiflers, DATEM and SSL, to the sorghum flour blends improves the crumb characteristics and consequently delays the bread firmness. |
| Starting Page | 69 |
| Ending Page | 77 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| Volume Number | 3 |
| Alternate Webpage(s) | http://www.pressesagro.be/base/text/v3n2/69.pdf |
| Alternate Webpage(s) | http://popups.ulg.ac.be/bao/mkh2p/index.php?upd=1498647512&url=http://popups.ulg.ac.be/1780-4507/index.php?id%3D15630%26format%3Dpdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
