Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier tr...

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Bibliographic Details
Main Authors: Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, Dariusz Dziki
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
low-carbohydrate bread
poppy seed flour
high-protein bread
ATR-FTIR spectroscopy
crumb texture
Online Access:https://www.mdpi.com/1420-3049/27/5/1574

Internet

https://www.mdpi.com/1420-3049/27/5/1574

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