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Corn Flour Substitution in Artisan Bread by ScribdTranslations is a document available to read on EtoBox.
This document presents a research study on the partial substitution of wheat flour with purple corn husk flour in the production of artisanal bread. The general objective is to evaluate the effect of this substitution on the techno-functional characteristics of the bread. Background on the use of composite flours in baking and the presence of anthocyanins in purple corn husk is reviewed. The specific objectives include determining the composition of the flours and the bread at different...
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- ScribdTranslations
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- EN