The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alter...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/24/12035 |