Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flou...

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Hlavní autoři: Christine Macedo, Maria Cristiana Nunes, Isabel Sousa, Anabela Raymundo
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2020-04-01
Edice:Fluids
Témata:
bread
whey
complex fluids
experimental rheology
breadmaking
On-line přístup:https://www.mdpi.com/2311-5521/5/2/50
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