Artigo de periódico
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
Registro en:
Food Science and Technology International, Aug. 22, 2022. Online.
Autor
RODRIGUES, L. L.
HASHIMOTO, J. M.
NABESHIMA, E. H.
GOMES, F. de O.
SILVA, J. do N.
SILVA, K. J. D. e
Institución
Resumen
A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.