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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |