Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread

Consumers’ interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB...

Descripción completa

Detalles Bibliográficos
Autores principales: Avarzed, Enkhtungalag, Kweon, Meera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340551/
https://www.ncbi.nlm.nih.gov/pubmed/37444328
http://dx.doi.org/10.3390/foods12132591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340551/
https://www.ncbi.nlm.nih.gov/pubmed/37444328
http://dx.doi.org/10.3390/foods12132591

Ejemplares similares