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Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
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DOI：10.1002/jsfa.70846.png)
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Abstract
En 中文
Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on baking processes involving dough freezing.
Keywords:
yacon
cryoprotectant
freezing
fructans
Journal
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3.5
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1.4W
Citations:
4.1W
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