Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time....

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Bouchra Sayed-Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2018-08-01
Цуврал:	Foods
Нөхцлүүд:	chia seed chia cake whole wheat bread antioxidant activity bread quality
Онлайн хандалт:	http://www.mdpi.com/2304-8158/7/9/135
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!