期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The aim of the present work was to study the physical and chemical characteristics
of eggplant flour and its combination with wheat flour. The eggplant flour presented
high total dietary fiber content and high protein, ashes and total sugars contents.
Higher concentration of eggplant flour in mixtures with wheat flour significantly
enhanced protein mineral salts and total dietary fiber content of the mixed flours.
The high dietary fiber content of the eggplant flour allows to designate it as utilization
alternative in mixture with wheat flour in the elaboration of bakery products (cookies,
breads and pasta). Greater quantity of eggplant flour in the mixed flour enlarges
the mixture capacity to absorb water, being able to enhance the mass yield in
bakery products. The eggplant flour is easily obtained at particle size similar to
wheat flour, facilitating its homogenization.
