Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality
This study aimed to explore the effects of Spirulina micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality. The investigation focused on the rheology and fermentation performance of dough with SP addition, and the correspo...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
KeAi Communications Co., Ltd.
2026-06-01
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| Schriftenreihe: | Grain & Oil Science and Technology |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2590259826000154 |
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