Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and ea...

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Detalles Bibliográficos
Autores principales: Xia, Tianyi, Kim, Kyeonghoon, Kweon, Meera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653986/
https://www.ncbi.nlm.nih.gov/pubmed/36360012
http://dx.doi.org/10.3390/foods11213399

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653986/
https://www.ncbi.nlm.nih.gov/pubmed/36360012
http://dx.doi.org/10.3390/foods11213399

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