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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Bibliografische gegevens
Hoofdauteurs: Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2021-07-01
Reeks:Molecules
Onderwerpen:
coconut flour
chestnut flour
dietary fibre
protein
wheat bread
texture
Online toegang:https://www.mdpi.com/1420-3049/26/15/4641

Internet

https://www.mdpi.com/1420-3049/26/15/4641

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