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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Veröffentlicht in:Int J Food Sci
Hauptverfasser: Nasir, Sahreen, Allai, Farhana Mehraj, Gani, Murtaza, Ganaie, Shaiq, Gul, Khalid, Jabeen, Aabida, Majeed, Darakshan
Format: Artigo
Sprache:Inglês
Veröffentlicht: Hindawi 2020
Schlagworte:
Research Article
Online Zugang: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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