Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics...

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Autores principales:	Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-12-01
Colección:	Foods
Materias:	wheat–amaranth composite flour amino acids minerals dough rheology bread sensory properties
Acceso en línea:	https://www.mdpi.com/2304-8158/12/1/133
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