Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

LWT

Volumn 41, Issue 5, 2008, Pages 803-815

  Hathorn, C S ^a   Biswas, M A ^a   Gichuhi, P N ^a   Bovell Benjamin, A C ^a  

^a TUSKEGEE UNIVERSITY   (United States)

Author keywords

Dough enhancers; Hard red spring wheat; Scanning electron microscopy; Sweetpotato bread; Sweetpotato flour

Indexed keywords

MOISTURE; MOLECULAR WEIGHT; SCANNING ELECTRON MICROSCOPY; TEXTURES;

DOUGH ENHANCERS; HARD RED SPRING WHEAT; LOAF VOLUMES; MICROBIAL PROPERTIES; SWEETPOTATO BREADS;

FOOD PRODUCTS;

IPOMOEA BATATAS; TRITICUM AESTIVUM;

EID: 38749096571     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.06.020     Document Type: Article

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