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...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI AG
2022-12-01
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| סדרה: | Applied Sciences |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2076-3417/13/1/29 |
| תגים: |
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