Cargando…
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility a...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304690/ https://www.ncbi.nlm.nih.gov/pubmed/34359411 http://dx.doi.org/10.3390/foods10071542 |