Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the pro...

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Detalles Bibliográficos
Autores principales: Olakanmi, Sunday J., Jayas, Digvir S., Paliwal, Jitendra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601813/
https://www.ncbi.nlm.nih.gov/pubmed/37431033
http://dx.doi.org/10.3390/foods11203287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601813/
https://www.ncbi.nlm.nih.gov/pubmed/37431033
http://dx.doi.org/10.3390/foods11203287

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