Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making

Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making

The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, a...

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Bibliographic Details
Main Authors: Sylvestre Dossa, Monica Negrea, Ileana Cocan, Adina Berbecea, Diana Obistioiu, Christine Dragomir, Ersilia Alexa, Adrian Rivis
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
nutritional
organoleptic
antioxidant activity
fatty acids
flavonoids
MIXOLAB
Online Access:https://www.mdpi.com/2304-8158/12/14/2697

Internet

https://www.mdpi.com/2304-8158/12/14/2697

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