Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder

Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder

In the current research, production of watermelon rind (WMR) powder was studied as a promising additive to improve the quality characteristics of toast breads. The main formulation (WMR (4.6–11.4%)), and bread-baking process (temperature (166–233 °C) and time (17–33 min)) parameters using response s...

Full description

Bibliographic Details
Main Authors: Maryam Shivapour, Shima Yousefi, Seyed Mahdi Seyedain Ardabili, Weria Weisany
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Watermelon rind
Toast bread
Texture
Microstructure
Storage
Optimization
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154320300545

Internet

http://www.sciencedirect.com/science/article/pii/S2666154320300545

Similar Items