Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products (CROSBI ID 536763)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Novotni, Dubravka ; Ćurić, Duška ; Bauman, Ingrid ; Krička, Tajana ; Tušak, Dubravka
engleski
Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products
The addition of extruded blends of corn (CF) and soybean flour (SBF) on nutritional quality of baguettes was investigated. The baguettes were prepared from extruded corn/soybean blends and white wheat flour in four different proportions (30, 40, 50 and 60 % of extruded blend) with addition of salt, yeast and water. All baguettes had high protein content, more than 14.5 % and improved amino acid composition.
cereal; soybean; protein; baguette; extrusion
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Podaci o prilogu
2006.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of 2nd International Congress on Food Science and Food Biotechnology in Developing Countries
Podaci o skupu
2nd International Congress on Food Science and Food Biotechnology in Developing Countries (2 ; 2006)
poster
16.10.2006-18.10.2006
Saltillo, Meksiko
