Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed d...

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Detalles Bibliográficos
Autores principales: Rosas-Sánchez, Gustavo Armando, Hernández-Estrada, Zorba Josué, Suárez-Quiroz, Mirna Leonor, González-Ríos, Oscar, Rayas-Duarte, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066052/
https://www.ncbi.nlm.nih.gov/pubmed/33915877
http://dx.doi.org/10.3390/foods10040742

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066052/
https://www.ncbi.nlm.nih.gov/pubmed/33915877
http://dx.doi.org/10.3390/foods10040742

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