Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and ea...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/21/3399 |