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International Journal of Food Sciences and Nutrition Volume 53, 2002 - Issue 5
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Research Article

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

Rita Acquistucci National Research Institute for Food and Nutrition, Via Ardeatina 546, 00178. Rome, Italy
&
Roberta Francisci National Research Institute for Food and Nutrition, Via Ardeatina 546, 00178. Rome, Italy
Pages 375-379 | Published online: 06 Jul 2009
 
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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.

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