Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour

Int J Food Sci Nutr. 2002 Sep;53(5):375-9. doi: 10.1080/0963748021000044714.

Abstract

Effects of the addition of okra (Hibiscus esculentus L.) pods to wheat flour devoted to bread preparation were investigated. Results showed the effectiveness of this crop as food additive to produce bread of adequate technological and sensory characteristics.

Publication types

  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Africa
  • Bread
  • Consumer Behavior
  • Developing Countries
  • Flour / analysis*
  • Food Additives*
  • Food Handling / methods
  • Food Technology / methods*
  • Hibiscus*
  • Humans
  • Triticum*

Substances

  • Food Additives