Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour...

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Detalles Bibliográficos
Autores principales: Nasir, Sahreen, Allai, Farhana Mehraj, Gani, Murtaza, Ganaie, Shaiq, Gul, Khalid, Jabeen, Aabida, Majeed, Darakshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7737435/
https://www.ncbi.nlm.nih.gov/pubmed/33354562
http://dx.doi.org/10.1155/2020/8874872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7737435/
https://www.ncbi.nlm.nih.gov/pubmed/33354562
http://dx.doi.org/10.1155/2020/8874872

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