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Baking quality of composite flour
Zhansaya Bolatova
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| 2015-11-30 | 2015-11-30 | Original language:English | PDF # 1 | 8.66 x.19 x5.91l,.28 | File type: PDF | 80 pages||About the Author|I am Zhansaya Bolatova. I am from Kazakhstan. I born in 9th November of 1991 year. I have interest in biology and agriculture sciences.I had my master degree in Czech University of Life Sciences Prague and my thesid was about Baking quality of C
This study evaluated the quality of baking products in composite flour such as hemp, quinoa, and soya bean with wheat flour. They were bought from local markets and mixed. Composite flours percentage proportion is 5:95 and 10:90 (5-10% replaced flour on 90 – 95 % wheat flour). Nutritional, rheological or physical characteristics of the composite flour and baking quality were investigated. The some notable results are protein comprise of hemp flour - 15.1%; moisture...
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