Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; inst...

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Bibliographic Details
Main Authors: Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
starch gelatinization
dough mechanical spectra
dough creep recovery testing
bread texture
starch retrogradation
bread staling
Online Access:https://www.mdpi.com/2304-8158/10/8/1832

Internet

https://www.mdpi.com/2304-8158/10/8/1832

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