Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly...

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Detalles Bibliográficos
Autores principales: Li, Qing-Ming, Li, Yan, Zou, Jin-Hao, Guo, Shi-Yin, Wang, Feng, Yu, Peng, Su, Xiao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142644/
https://www.ncbi.nlm.nih.gov/pubmed/32121041
http://dx.doi.org/10.3390/foods9030256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142644/
https://www.ncbi.nlm.nih.gov/pubmed/32121041
http://dx.doi.org/10.3390/foods9030256

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