EFFECTS OF MILLET BRAN DIETARY FIBER AND MILLET FLOUR ON DOUGH DEVELOPMENT, STEAMED BREAD QUALITY, AND DIGESTION IN VITRO

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF).The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties.With the increase of DF content, the hardness of the steamed bread increased, the elastici

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The image in the visual arts. New ways of communications at school

This is a reflexive article which explains other possibilities and acknowledgements to the use of the visual image in the new ways of communication used at school, through the development of some strategies of action related to the contemplation and the image production: first, negotiate the tendency SUPER CORTISOL SUPPORT to the images transmissio

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