Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition p...

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Bibliographic Details
Main Authors: Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
germinated lentil flour
refined wheat flour
fundamental rheology
dough microstructure
bread quality
Online Access:https://www.mdpi.com/2304-8158/11/19/2982

Internet

https://www.mdpi.com/2304-8158/11/19/2982

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