Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we stud...

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Bibliographic Details
Main Authors: Tatiana Bojňanská, Anna Kolesárová, Matej Čech, Dana Tančinová, Dana Urminská
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
curcumin
quercetin
Mixolab
dough rheology
Rheofermentometer
baking test
Online Access:https://www.mdpi.com/2304-8158/13/3/382

Internet

https://www.mdpi.com/2304-8158/13/3/382

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