Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underlin...

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Bibliographic Details
Main Authors: Mădălina Ungureanu-Iuga, Denisa Atudorei, Georgiana Gabriela Codină, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Applied Sciences
Subjects:
germination
lentil
soybean
wheat flour
rheology
microstructure
Online Access:https://www.mdpi.com/2076-3417/11/24/11706

Internet

https://www.mdpi.com/2076-3417/11/24/11706

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