Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by...

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Bibliographic Details
Main Authors: Angela Mariela González-Montemayor, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, Raúl Rodríguez-Herrera
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
mesquite
legume flour
antioxidant activity
bakery product
Online Access:https://www.mdpi.com/2304-8158/10/9/2227

Internet

https://www.mdpi.com/2304-8158/10/9/2227

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