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Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition p...

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Sparad:
Huvudupphov: Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină
Materialtyp: Artigo
Språk:Inglês
Utgiven: MDPI AG 2022-09-01
Serie:Foods
Ämnen:
germinated lentil flour
refined wheat flour
fundamental rheology
dough microstructure
bread quality
Länkar:https://www.mdpi.com/2304-8158/11/19/2982
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