Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties.

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Published
2024-11-13
DOI
https://doi.org/10.3390/blsf2024037012
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
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article

Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose

Pedro Maldonado‐Alvarado, Paola Sánchez-Guamba
Food composition and properties
article

Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose

Pedro Maldonado‐Alvarado, Paola Sánchez-Guamba
article en

Abstract

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties.

National Polytechnic School (EC)
CYTED Ciencia y Tecnología para el Desarrollo
Zero hunger
Openalex Percentile: Top 76%
Food composition and properties
DOIOpen Access PDFOpenAlex
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Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose — Pedro Maldonado‐Alvarado, Paola Sánchez-Guamba · (2024) | TGRS Research Map | TGRS