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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...

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Detalles Bibliográficos
Autores principales: Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela
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