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Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order...

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Detalles Bibliográficos
Autores principales: Bojňanská, Tatiana, Musilová, Janette, Vollmannová, Alena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156759/
https://www.ncbi.nlm.nih.gov/pubmed/34068906
http://dx.doi.org/10.3390/foods10051087