Development of Sliced Bread with Better Nutritional Quality: Optimization of Wheat Flour Replacement with Germinated Pseudocereals for Doughs with Better Rheological Properties
نویسندگان
چکیده
منابع مشابه
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The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritional properties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat f...
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ژورنال
عنوان ژورنال: Proceedings
سال: 2020
ISSN: 2504-3900
DOI: 10.3390/foods_2020-07806