Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green p...

Full description

Bibliographic Details
Main Authors: Yiqin Zhang, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, Yonghui Li
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Processes
Subjects:
whole grain bread
pulse
yellow pea
green pea
lentil
chickpea
Online Access:https://www.mdpi.com/2227-9717/9/9/1687

Similar Items

Similar Items