2022
DOI: 10.1177/10820132221121172
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Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours

Abstract: 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 mm × 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. The dough expansion occurred only vertically, the thicknesses of the WWF, WMF and BRF biscuits were 5.33, 2.79 and 2.13 times gre… Show more

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“…The formation of the gluten network can significantly contribute to the hardness of the biscuit. Similar results were obtained by Lages Rodrigues et al [ 51 ], who conducted a similar texture trial.…”
Section: Discussionsupporting
confidence: 90%
“…The formation of the gluten network can significantly contribute to the hardness of the biscuit. Similar results were obtained by Lages Rodrigues et al [ 51 ], who conducted a similar texture trial.…”
Section: Discussionsupporting
confidence: 90%