Studies on the effect of brown rice and maize flour on the quality of bread

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Islam, M.Z; Shams, M.;
  • Subject: Crop Production/Industries, Production Economics, Productivity Analysis,
    mesheuropmc: food and beverages | fungi | digestive, oral, and skin physiology

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight a... View more
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