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Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers
- Hathorn, C.S., Biswas, M.A., Gichuhi, P.N., Bovell-Benjamin, A.C.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.5 pp. 803-815
- wheat flour, scanning electron microscopy, density, dough development, texture, sensory evaluation, food storage, hard red spring wheat, storage temperature, beta-carotene, microstructure, bread dough, yeasts, water content, wheat gluten, sweet potato flour, molds (fungi), lipid content, volume, granules, shrinkage, ash content, color, water activity