The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Plants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2223-7747/11/9/1225 |