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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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Principais autores: Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-12-01
Serier:Foods
Fag:
wheat–amaranth composite flour
amino acids
minerals
dough rheology
bread
sensory properties
Online adgang:https://www.mdpi.com/2304-8158/12/1/133
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