Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (<i>Brassica oleracea</i> L. var. <i>sabellica</i>) Powder

In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (<i>Brassica oleracea</i> L. var. <i>sabellica</i>) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic ana...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Anna Korus, Mariusz Witczak, Jarosław Korus, Lesław Juszczak
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-12-01
Saila:	Applied Sciences
Gaiak:	wheat bread kale powder dough rheology bread quality texture
Sarrera elektronikoa:	https://www.mdpi.com/2076-3417/13/1/29
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!