Agricultural and Biological Sciences
8 years ago

Potato Flour Boosts Fiber and Nutrition in Biscuits, Changing Snack Game

Current Nutrition & Food Science
Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends
Pinki Saini, Neelam Yadav, Devinder Kaur, Vijayta Gupta, Bandana Kaundal, Pragya Mishra, Anjali Mishra, Rajendra Kumar

Paper Summary

Related papers

Theme background image
Nursing
4 years ago

Revolutionize Your Chapati: Additives Keep Whole Wheat Bread Fresh Longer!

Dietary Fiber
2 views
Theme background image
Arts and Humanities
5 years ago

Diplomatic Discourse Reveals Intricate Temporal Dynamics, Shaping Global Negotiations

Language Discourse
Discourse Analysis
Lexicography
4 views
Theme background image
Arts and Humanities
7 years ago

Emotionally powerful music performances by the Susquehanna Chorale can deeply move and engage audiences of all ages.

Musical Theatre
Inclusive Education
Music's Impact
14 views

Potato flour was mixed with wheat flour to make biscuits. Potato flour has more fiber and carbs than wheat flour. Biscuits with potato flour had more fiber and carbs. The biscuits were harder and less spread out with more potato flour. Biscuits with 25% potato flour tasted similar to regular biscuits. Adding more potato flour improved the properties of the biscuits.