Tables index

From

Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads

Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA, Hagrétou SAWADOGO-LINGANI

American Journal of Food Science and Technology. 2022, 10(3), 119-129 doi:10.12691/ajfst-10-3-4
  • Table 1. Characteristics of cereals malts used as improver
  • Table 2. Composite bread formulations
  • Table 3. Characteristics of flours (Wheat, Wheat-Red sorghum) through the alveograph
  • Table 4. Physico-chemical characteristics of composite bread samples
  • Table 5. Macronutrient composition of composite bread samples
  • Table 6. Minerals elements composition of composite bread (Wheat-red sorghum) samples
  • Table 7. Free amino acids profile of composite bread (wheat-red sorghum) samples