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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính: Yuanyuan Liu, Qian Zhang, Yuhan Wang, Pingkang Xu, Luya Wang, Lei Liu, Yu Rao
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: MDPI AG 2023-01-01
Loạt:Foods
Những chủ đề:
rheological property
dough microstructure
baking performance
flavor attributes
antioxidant property
Truy cập trực tuyến:https://www.mdpi.com/2304-8158/12/3/580

Internet

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

Những quyển sách tương tự