Physicochemical Characterization of Regional Breads Produced in the Northern Mountains of Puebla State, Mexico

摘要

The best treatment was that used in Region 1; the conchas, the bisquets, and "ojo de buey" showed the best content of protein and texture. The bread of Region 3 showed the best content of A_w. The different ingredients used for these foods have influence in the physicochemical characteristics of regional breads.