Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite
T. O. Olurin,
O. A. B. Ogunmoyela,
S. I. Okuofu
et al.
Abstract:Flour forms the skeleton that supports the other ingredients in a baked products such as bread, cakes, and pastries. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. Hence, this paper evaluates the proximate composition, farinographical and extensographical properties and sensory evaluation of sausage rolls made from wheat-breadfruit flour composite using standard methods. Breadfruit substitutions decreased the protein contents while ash, crud… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.