Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans

This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the falling number and the maximum viscosity of the p...

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Autors principals:	Anna Czubaszek, Mateusz Gertchen, Alan Gasiński, Joanna Miedzianka, Joanna Kawa-Rygielska
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-02-01
Col·lecció:	Molecules
Matèries:	rye bread legumes white bean red bean malts antioxidant activity
Accés en línia:	https://www.mdpi.com/1420-3049/30/5/1006
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