The importance of flour particle size in composite flour bread

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/310

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DC Field	Value	Language
dc.contributor.author	Manful, J. T.	-
dc.date.accessioned	2017-10-12T11:20:18Z	-
dc.date.available	2017-10-12T11:20:18Z	-
dc.date.issued	1999	-
dc.identifier.citation	Journal of Ghana Science Association, 1 (2), 98-105	en_US
dc.identifier.issn	0855-3823	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/310	-
dc.description.abstract	Maize and pearl millet grains were milled into flour, semolina and grits. Particle-Size Analysis were carried out for the various fractions. The various granulations and wheat flour were blended with 10% to 40'k levels of replacement. Bread was baked from the different blends and the changes in freshness evaluated up to 7 days. It was established that the coarser the granulation of maize and pearl millet, the higher the volume of the bread baked from them. Freshness and shelf-life properties were also better for coarser granulations	en_US
dc.language.iso	en	en_US
dc.publisher	Ghana Science Association	en_US
dc.subject	Composite flour	en_US
dc.subject	Particle size	en_US
dc.subject	Composite bread	en_US
dc.subject	Ghana	en_US
dc.title	The importance of flour particle size in composite flour bread	en_US
dc.type	Article	en_US
dc.journalname	Journal of Ghana Science Association	-
Appears in Collections:	Food Research Institute

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