Evaluation Of Bashekala Barley-wheat Flour And Starch Properties For Biscuit Production

This study examined the properties of the bashekala barley-wheat flour and starch for biscuit production. The effects of the bashekala barley-wheat flour blends on proximate analysis, functional properties, pasting, farinograph analysis, and sensory analysis were evaluated using standard laboratory procedures, and statistics were conducted using ANOVA and SPSS. The bashekala barley-wheat blend was developed using the D-optimal mixture design software. The proximate analysis of the blend bashekala barley-wheat blend ratio (20:80) revealed a significant effect (p

Get Full Work

Report copyright infringement or plagiarism