Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used...

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Bibliographic Details
Main Authors: Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
germinated soybean flour
refined wheat flour
fundamental rheology
dough microstructure
bread quality
Online Access:https://www.mdpi.com/2304-8158/12/6/1316

Internet

https://www.mdpi.com/2304-8158/12/6/1316

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