Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics...

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Detalles Bibliográficos
Autores principales: Coțovanu, Ionica, Stroe, Silviu-Gabriel, Ursachi, Florin, Mironeasa, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818772/
https://www.ncbi.nlm.nih.gov/pubmed/36613349
http://dx.doi.org/10.3390/foods12010133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818772/
https://www.ncbi.nlm.nih.gov/pubmed/36613349
http://dx.doi.org/10.3390/foods12010133

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