Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
Mealworms (<i>Tenebrio molitor</i>) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, far...
| Main Authors: | , , , , |
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| 格式: | 文件 |
| 语言: | English |
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MDPI AG
2022-12-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/11/24/4057 |