Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to und...

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Bibliographic Details
Main Authors: Denisa Atudorei, Mădălina Ungureanu-Iuga, Georgiana Gabriela Codină, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Agronomy
Subjects:
germination
legumes
rheology
white wheat flour
dough microstructure
Online Access:https://www.mdpi.com/2073-4395/11/12/2588

Internet

https://www.mdpi.com/2073-4395/11/12/2588

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