Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
Author(s): RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e
Summary: A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.
Publication year: 2022
Types of publication: Journal article
Unit: Embrapa Mid-North
Keywords: Bakery products, Biscoito, Cookies, Farinha integral, Whole flour
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