Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour...

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Bibliografiske detaljer
Udgivet i:Int J Food Sci
Main Authors: Nasir, Sahreen, Allai, Farhana Mehraj, Gani, Murtaza, Ganaie, Shaiq, Gul, Khalid, Jabeen, Aabida, Majeed, Darakshan
Format: Artigo
Sprog:Inglês
Udgivet: Hindawi 2020
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7737435/
https://ncbi.nlm.nih.gov/pubmed/33354562
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8874872
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