title: Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour.
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.
authors.affiliation: National Research Institute for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
authors.forename: Rita
authors.initials: R
authors.lastname: Acquistucci
authors.forename: Roberta
authors.initials: R
authors.lastname: Francisci
mesh_terms: D000349:Africa; D001939:Bread; D003258:Consumer Behavior; D003906:Developing Countries; D005433:Flour / Q000032:analysis*; D005503:Food Additives; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods*; D031584:Hibiscus; D006801:Humans; D014908:Triticum
chemical_list: D005503:Food Additives