Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I)
Florence I. Muranga1,2*, Martin Mutambuka1, Fabian Nabugoomu3, M. G. Lindhauer4
1Department of Food Science and Technology, Makerere University, P. O. Box 7062, Kampala, Uganda.
2Presidential Initiative on Banana Industrial Development (PIBID), P. O. Box 32747, Kampala, Uganda.
3Faculty of Science and Technology, Uganda Christian University, P. O. Box 4, Mukono, Uganda.
4Federal Institute for Food and Nutrition Schutzenberg 12, D-32756 Detmold, Germany.
Email: [email protected]
