Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the phys...

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Detalles Bibliográficos
Autores principales: Liu, Yuanyuan, Zhang, Qian, Wang, Yuhan, Xu, Pingkang, Wang, Luya, Liu, Lei, Rao, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914062/
https://www.ncbi.nlm.nih.gov/pubmed/36766109
http://dx.doi.org/10.3390/foods12030580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914062/
https://www.ncbi.nlm.nih.gov/pubmed/36766109
http://dx.doi.org/10.3390/foods12030580

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