Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

IntroductionFlours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers.MethodsIn this research w...

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Bibliographic Details
Main Authors: Jawed Aslam, Ashiq Hussain, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique, Khurram Kabir, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan Nisar, Saima Noreen, João Miguel Rocha, Fatih Ozogul, Tuba Esatbeyoglu, Sameh A. Korma
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-09-01
Series:Frontiers in Sustainable Food Systems
Subjects:
malted barley flour
bread
wheat flour
alpha amylase
baking characteristics
sensory quality
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1230374/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1230374/full

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