Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-ferme...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Applied Sciences
المؤلفون الرئيسيون: Agnieszka Makowska, Magdalena Zielińska-Dawidziak, Katarzyna Waszkowiak, Kamila Myszka
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2023-07-01
الموضوعات:
enriched wheat bread
flax cake
lupine flour
<i>Lactobacillus plantarum</i>
crumb texture
bread quality
الوصول للمادة أونلاين:https://www.mdpi.com/2076-3417/13/13/7840

الانترنت

https://www.mdpi.com/2076-3417/13/13/7840

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