Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g(−1) flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It w...

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Detalles Bibliográficos
Autores principales: Cacak-Pietrzak, Grażyna, Dziki, Dariusz, Gawlik-Dziki, Urszula, Sułek, Alicja, Kalisz, Stanisław, Sujka, Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707634/
https://www.ncbi.nlm.nih.gov/pubmed/34946646
http://dx.doi.org/10.3390/molecules26247564

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707634/
https://www.ncbi.nlm.nih.gov/pubmed/34946646
http://dx.doi.org/10.3390/molecules26247564

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