The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed...

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Detalles Bibliográficos
Autores principales: Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105507/
https://www.ncbi.nlm.nih.gov/pubmed/35567225
http://dx.doi.org/10.3390/plants11091225

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105507/
https://www.ncbi.nlm.nih.gov/pubmed/35567225
http://dx.doi.org/10.3390/plants11091225

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