The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough
Ablo is a rice or maize-based steam-cooked bread-like product, very popular in Benin, Togo and Ghana. This study optimized the processing steps of rice ablo using response surface methodology. The effect of precooking (proportions of flour and water, duration), kneading (wheat level, duration), ferm...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114300 |
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