Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used...

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Detalles Bibliográficos
Autores principales: Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048470/
https://www.ncbi.nlm.nih.gov/pubmed/36981241
http://dx.doi.org/10.3390/foods12061316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048470/
https://www.ncbi.nlm.nih.gov/pubmed/36981241
http://dx.doi.org/10.3390/foods12061316

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