Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-ferme...

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Principais autores:	Agnieszka Makowska, Magdalena Zielińska-Dawidziak, Katarzyna Waszkowiak, Kamila Myszka
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2023-07-01
Serija:	Applied Sciences
Teme:	enriched wheat bread flax cake lupine flour <i>Lactobacillus plantarum</i> crumb texture bread quality
Online dostop:	https://www.mdpi.com/2076-3417/13/13/7840
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