Enrichment of Wheat Bread with <i>Platycodon grandiflorus</i> Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

Enrichment of Wheat Bread with <i>Platycodon grandiflorus</i> Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

<i>Platycodon grandiflorus</i> (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of...

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Bibliographic Details
Main Authors: Yuanyuan Liu, Qian Zhang, Yuhan Wang, Pingkang Xu, Luya Wang, Lei Liu, Yu Rao
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
rheological property
dough microstructure
baking performance
flavor attributes
antioxidant property
Online Access:https://www.mdpi.com/2304-8158/12/3/580

Internet

https://www.mdpi.com/2304-8158/12/3/580

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