Bread development using wheat di ballat marcos (4 risultati)

Taschenbuch. Condizione: Neu. Bread development using wheat, cassava and soybean flour | Marcos Ballat (u. a.) | Taschenbuch | Englisch | 2021 | Our Knowledge Publishing | EAN 9786204005157 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Bread is one of the main food products consumed in Mozambique. The production and price of bread in the country depend on the availability and price of wheat, which is imported in its entirety. In this work we propose the use of alternative flours in baking to obtain a nutritionally better and/or less expensive bread, using wholemeal soybean flour, because of its nutritional richness, and cassava flour, because it is a very abundant and cheap product in Mozambique.The main objective of this work was therefore to develop a bread product with wheat, soybean and cassava flour, with physicochemical, nutritional and sensory characteristics similar to those of a bread made exclusively from 100% wheat. This work demonstrates that it is possible to obtain breads in which wheat flour is partially replaced with low proportions of soybean and cassava flours, or with proportions of up to 30% of cassava flour. 84 pp. Englisch.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Bread is one of the main food products consumed in Mozambique. The production and price of bread in the country depend on the availability and price of wheat, which is imported in its entirety. In this work we propose the use of alternative flours in baking.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Bread is one of the main food products consumed in Mozambique. The production and price of bread in the country depend on the availability and price of wheat, which is imported in its entirety. In this work we propose the use of alternative flours in baking to obtain a nutritionally better and/or less expensive bread, using wholemeal soybean flour, because of its nutritional richness, and cassava flour, because it is a very abundant and cheap product in Mozambique.The main objective of this work was therefore to develop a bread product with wheat, soybean and cassava flour, with physicochemical, nutritional and sensory characteristics similar to those of a bread made exclusively from 100% wheat. This work demonstrates that it is possible to obtain breads in which wheat flour is partially replaced with low proportions of soybean and cassava flours, or with proportions of up to 30% of cassava flour.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 84 pp. Englisch.…