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Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product qua...

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Detalles Bibliográficos
Autores principales:	Iuga, Mădălina, Boestean, Olga, Ghendov-Mosanu, Aliona, Mironeasa, Silvia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353663/ https://www.ncbi.nlm.nih.gov/pubmed/32599829 http://dx.doi.org/10.3390/foods9060828

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