Effects of special additives in wheat dough system measured by Mixolab technique

Effects of special additives in wheat dough system measured by Mixolab technique

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nu...

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Bibliographic Details
Main Authors: Mónika Bartalné-Berceli, Eszter Izsó, Szilveszter Gergely, András Salgó
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-06-01
Series:Czech Journal of Food Sciences
Subjects:
aleuron rich flour
bread additives
germinated soybean
mixolab
rva
wheat bran
yaso
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0006_effects-of-special-additives-in-wheat-dough-system-measured-by-mixolab-technique.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202106-0006_effects-of-special-additives-in-wheat-dough-system-measured-by-mixolab-technique.php

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