Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread

In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1%...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Cuntang Wang, Yuqing Wang, Ning Wang, Jian Ren
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2025-05-01
الموضوعات:
bread
dough
onion peel extract
antioxidant
high-gluten wheat flour
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/14/9/1618

الانترنت

https://www.mdpi.com/2304-8158/14/9/1618

مواد مشابهة