Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility a...

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Bibliographic Details
Main Authors: Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
germinated bean flour
refined wheat flour
dough rheology
bread quality
Online Access:https://www.mdpi.com/2304-8158/10/7/1542

Internet

https://www.mdpi.com/2304-8158/10/7/1542

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