Use of Fungal Alpha Amylase and Ascorbic Acid in the Optimisation of Grain Amaranth–wheat Flour Blended Bread

Food and Nutrition Research- United Kingdom

doi 10.29219/fnr.v62.1341

Full Text

Abstract

Available in

Categories

Occupational Health

Date

September 28, 2018

Authors

William Kasapila

Tinna A. Ng’ong’ola-Manani

Publisher

SNF Swedish Nutrition Foundation

Related search

Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Use of Selected Lactobacilli to Increase Γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched With Amaranth Flour

Health Professions

English

Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

International Journal of Biological and Chemical Sciences

English

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-Wheat Flour Bread

Asian Journal of Plant Sciences

English

The Spectrum of Low Molecular Weight Alpha-Amylase/Protease Inhibitor Genes Expressed in the US Bread Wheat Cultivar Butte 86

BMC Research Notes

Molecular Biology

English

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research

English

Chemical, Functional, Rheological and Sensory Properties of Amaranth Flour and Amaranth Flour Based Paste

African Journal of Food Science

English

Inhibitory Effect of Ascorbic Acid on Β-Amylase

Journal of the agricultural chemical society of Japan

English

Nutritional Profile of Whole-Grain Soft Wheat Flour

Cereal Chemistry

Organic Chemistry

English