Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features
This study investigated the effects of incorporating sprouted chickpeas, at a 25% enrichment level, into bread production as either grits (90% of particles ≥500 µm) or flour (90% of particles ≤250 µm). The focus was to investigate the role of particle size on dough and bread. In addition to the func...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2024-08-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/13/17/2698 |
| Tagit: |
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