Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
2022
RODRIGUES, L. L. | HASHIMOTO, J. M. | NABESHIMA, E. H. | GOMES, F. de O. | SILVA, J. do N. | SILVA, K. J. D. e
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.
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