Protein-enriched Arabic bread fortified with detoxified vetch flour

Abstract This study investigates the incorporation of detoxified vetch flour into wheat flour for the production of Arabic leavened bread, focusing on its impact on protein enrichment and bread quality attributes. Vetch flour was detoxified using hot water and acetic acid treatments and blended with...

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Bibliografische gegevens
Hoofdauteurs: Khadijah Chaker, Sami Tlais, Ali Al Khatib, Rasha Hamdan, Hassan HajjHussein
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer 2025-10-01
Reeks:Discover Food
Onderwerpen:
Vetch flour
Protein enrichment
Arabic bread
Bread quality
Product quality
Detoxification
Online toegang:https://doi.org/10.1007/s44187-025-00642-w
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