Protein-enriched Arabic bread fortified with detoxified vetch flour

Abstract This study investigates the incorporation of detoxified vetch flour into wheat flour for the production of Arabic leavened bread, focusing on its impact on protein enrichment and bread quality attributes. Vetch flour was detoxified using hot water and acetic acid treatments and blended with...

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Bibliographic Details

Published in:	Discover Food
Main Authors:	Khadijah Chaker, Sami Tlais, Ali Al Khatib, Rasha Hamdan, Hassan HajjHussein
Format:	Article
Language:	English
Published:	Springer 2025-10-01
Subjects:	Vetch flour Protein enrichment Arabic bread Bread quality Product quality Detoxification
Online Access:	https://doi.org/10.1007/s44187-025-00642-w