Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

ABSTRACTGrain sprouting poses a significant global challenge, especially for wheat. Nonetheless, recent investigators have unveiled numerous benefits of germination. In this study, we incorporated various proportions of sprouted wheat flour (SF) into wheat flour to produce sprouted wheat steamed bre...

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Bibliographic Details
Main Authors: Wei Sun, Wei Zhang, Ying Xu, Pingping Wang, Wangyang Shen
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Sprouted wheat
steamed bread
properties
quality
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2244699

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2244699

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