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Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristic...

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Kaydedildi:
Asıl Yazarlar: Grażyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Księżak, Jolanta Bojarszczuk, Małgorzata Ziarno, Marcin Studnicki, Anna Krajewska, Dariusz Dziki
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2024-04-01
Seri Bilgileri:Foods
Konular:
legume seeds
chickpeas
field bean
lentil
pea
antioxidant activity
Online Erişim:https://www.mdpi.com/2304-8158/13/8/1244
Etiketler: Etiketle
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