Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy: Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun, Antonio Piga
Format: Artykuł
Język:English
Wydane: MDPI AG 2024-02-01
Seria:Foods
Hasła przedmiotowe:
dough rheology
fibre content
gluten network
olive pomace
polyphenol content
wheat dough
Dostęp online:https://www.mdpi.com/2304-8158/13/3/478

Internet

https://www.mdpi.com/2304-8158/13/3/478

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