Rheological and Physochemical Properties of Lentil, Millet and whole Wheat Flour as a Composite Flour

Select Volume / Issue:

• Volume 4, Issue 4, July 2017

Year:

2017

Type of Publication:

Article

Keywords:

Lentil, Millet, Whole Wheat, Rheological Properties, Physochemical Properties

Authors:

AL-Ansi, Waleed; Mahdi, Amer Ali; Wang, Li

Journal:

IJRAS

Volume:

4

Number:

4

Pages:

208-212

Month:

July

ISSN:

2348-3997

Note:

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/

Abstract:

The consequences of mixture flour which contained four types of flour (lentil, millet, wheat flour and whole wheat flour) on dough rheology and biscuit quality were studied using mixture of two flours...

Full text: IJRAS_600_FINAL.pdf