Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

Akubor, P.I.; I. O. Badifu, G.

doi:10.1046/j.0950-5423.2003.00768.x

Public

Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

Published in International Journal of Food Science & Technology • Feb 1, 2004

Authors:

P.I. Akubor

G. I. O. Badifu

Abstract

Abstract The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher prot...

Subject

Food science

Absorption of water

Wheat flour

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