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Evaluation of dough properties of selected composite wheat flours

Evaluation of dough properties of selected composite wheat flours

Cereal Research Communications 32(4): 533-540

Properties of composite dough were investigated on blends of Kenyan bread wheat and up to 20% of each of the following non-wheat flours: maize, sorghum, cassava, sweet potato, arrowroot, banana, cowpea, soyabean, and sunflower. Composite doughs were prepared from the various blends and evaluated on farinograph for water absorption, peak: time, tolerance and stability.

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Accession: 004151047

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DOI: 10.1007/bf03543345

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