Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics...
Main Authors: | Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/1/133 |
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