Evaluation of whole-wheat flour blends with fat replacer

Evaluation of whole-wheat flour blends with fat replacer

A diet rich in low-fat dietary fiber helps to prevent chronic diseases. The use of whole wheat flour and fat substitute, adds nutritional value. Fat substitutes act by reducing the caloric level. The bran affects the rheological properties and the quality of the bread. Considering the challenge of a...

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Bibliografische gegevens
Hoofdauteurs: Scheuer, Patrícia M., Mattioni, Bruna, Limberger-Bayer, Valéria M., Tatsch, Pihetra O., Miranda, Martha Z., de Francisco, Alicia
Formaat: Online
Taal:Spanish
Gepubliceerd in: Facultad de Ciencias Exactas, Químicas y Naturales 2017
Onderwerpen:
Almidón
Cereales
Propiedades fisico-químicas
Reología
Substituto de grasa
Physicochemical properties
Rheology
Fat Substitute
Online toegang:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197

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