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What is Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anchote and Their Composite Flour about?

Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with

Author

Premier Publishers

Language

EN