UTILIZATION OF ADLAY FLOUR (Coix lagrima jobi, L) IN BISCUITS PRODUCTION

Authors

  • NORMA MANCILLA DIAZ Universidade Estadual de Campinas

DOI:

https://doi.org/10.5380/cep.v5i2.15139

Keywords:

BISCOITOS, FARINHA DE ADLAY. BISCUITS, Coix lagrima Jobi, L., ADLAY.

Abstract

Adlay, a cereal with the scientific name Coix lagrima Jobi, L, was used in the production of composite wheat: adlay flours in the proportions of 80:20 and 70:30. These flours were used in the production of hard sweet biscuits ("Maizena" type) and buttered rotated biscuits. In both cases the products obtained showed technological characteristics similar or superior to those obtained with the controls (made with only wheat flours). The levels of acceptance were approximately 94%.  

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How to Cite

DIAZ, N. M. (1987). UTILIZATION OF ADLAY FLOUR (Coix lagrima jobi, L) IN BISCUITS PRODUCTION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 5(2). https://doi.org/10.5380/cep.v5i2.15139

Issue

Vol. 5 No. 2 (1987)

Section

Artigos

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