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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...

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Principais autores: Anna Korus, Mariusz Witczak, Jarosław Korus, Lesław Juszczak
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-12-01
Serier:Applied Sciences
Fag:
wheat bread
kale powder
dough rheology
bread quality
texture
Online adgang:https://www.mdpi.com/2076-3417/13/1/29
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