Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a...

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Detalles Bibliográficos
Main Authors: Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2021-07-01
Series:Molecules
Subjects:
coconut flour
chestnut flour
dietary fibre
protein
wheat bread
texture
Acceso en liña:https://www.mdpi.com/1420-3049/26/15/4641

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