Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optim...

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Detalles Bibliográficos
Autores principales: Benali, Aouatif, En-nahli, Youness, Noutfia, Younès, Elbaouchi, Adil, Kabbour, Mohammed Rachid, Gaboun, Fatima, El Maadoudi, El Haj, Benbrahim, Nadia, Taghouti, Mona, Ouhssine, Mohammed, Kumar, Shiv
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391890/
https://www.ncbi.nlm.nih.gov/pubmed/34441620
http://dx.doi.org/10.3390/foods10081843

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391890/
https://www.ncbi.nlm.nih.gov/pubmed/34441620
http://dx.doi.org/10.3390/foods10081843

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