Comprehensive Analyses of Breads Supplemented with Tannic Acids

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the pote...

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Detalles Bibliográficos
Autores principales: Guan, Yanbin, Yang, Xun, Pan, Chuang, Kong, Jie, Wu, Ruizhe, Liu, Xueli, Wang, Yuesheng, Chen, Mingjie, Li, Miao, Wang, Qiong, He, Guangyuan, Yang, Guangxiao, Chang, Junli, Li, Yin, Wang, Yaqiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606112/
https://www.ncbi.nlm.nih.gov/pubmed/37893648
http://dx.doi.org/10.3390/foods12203756

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606112/
https://www.ncbi.nlm.nih.gov/pubmed/37893648
http://dx.doi.org/10.3390/foods12203756

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