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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Detalhes bibliográficos

Principais autores:	Khaled Al‐Marazeeq, Mohammed Saleh, Nawal Alsakarneh
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Springer 2024-12-01
coleção:	Discover Food
Assuntos:	Bread quality Cactus cladodes Dough rheology Sensory evaluation Farinograph Extensograph
Acesso em linha:	https://doi.org/10.1007/s44187-024-00262-w
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