Effects of aqueous cactus (Opuntia ficus-indica (L.) Mill.) cladodes extract on wheat dough and pan bread quality characteristics
Abstract The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P < 0.05) impacted the dough's rheological properties as well a...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer
2024-12-01
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| Serie: | Discover Food |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/s44187-024-00262-w |
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