Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making

The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked und...

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Detalles Bibliográficos
Autores principales: Moreno-Araiza, Oscar, Boukid, Fatma, Suo, Xinying, Wang, Shihao, Vittadini, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297283/
https://www.ncbi.nlm.nih.gov/pubmed/37372495
http://dx.doi.org/10.3390/foods12122284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297283/
https://www.ncbi.nlm.nih.gov/pubmed/37372495
http://dx.doi.org/10.3390/foods12122284

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