Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of...
Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread
About this item
Full title
Author / Creator
Publisher
Bogota: Universidad Nacional de Colombia
Journal title
Language
English
Formats
Publication information
Publisher
Bogota: Universidad Nacional de Colombia
Subjects
More information
Scope and Contents
Contents
Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The...
Alternative Titles
Full title
Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_066d870e4d3747328afe154696d02003
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_066d870e4d3747328afe154696d02003
Other Identifiers
ISSN
0012-7353
E-ISSN
2346-2183
DOI
10.15446/dyna.v88n216.87504
