Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

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• 作者：Ting Liu^a ; Gary G. Hou^b ; ^{ghou@wmcinc.org} ; Marie Cardin^b ; Len Marquart^a ; Arnaud Dubat^c
• 关键词：Sprouting ; Whole-wheat flour ; Tortilla quality ; Sensory
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：1-7
• 全文大小：707 K
• 卷排序：77

文摘

Whole-wheat tortillas with sprouted whole-wheat flour had improved product quality. Tortillas made with more sprouted whole-wheat flour received higher sensory scores. Tortillas made with more sprouted whole-wheat flour showed longer shelf life. Whole-wheat flour blends with sprouted WWF substitution had lower gluten strength.