Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; inst...

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Detalles Bibliográficos
Autores principales: Kotsiou, Kali, Sacharidis, Dimitrios-Diogenis, Matsakidou, Anthia, Biliaderis, Costas G., Lazaridou, Athina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391420/
https://www.ncbi.nlm.nih.gov/pubmed/34441609
http://dx.doi.org/10.3390/foods10081832

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391420/
https://www.ncbi.nlm.nih.gov/pubmed/34441609
http://dx.doi.org/10.3390/foods10081832

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