Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals
Luz María Paucar-Menacho,
Wilson Daniel Simpalo-Lopez,
Williams Esteward Castillo-Martínez
et al.
Abstract:This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread production. The optimization was conducted through a Simplex-Centroid Mixture Design (SCMD) and Desirability Function (DF). Experiments were formulated using 80 to 90% wheat flour and 5 to 15% germinated pseudocereal blends. The rheological evaluation included farinograph, extenso… 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.