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Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality

✍ Scribed by Özen Özboy; Hamit Köksel

Book ID
115622796
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
293 KB
Volume
25
Category
Article
ISSN
0733-5210

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✍ Kohajdová, Zlatica; Karovičová, Jolana; Magala, Michal 📂 Article 📅 2013 🏛 Versita 🌐 English ⚖ 189 KB

The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30-27.35 mass %) and total dietary fibre (14.91-21.52 mass %), relatively high water holding capacity (4.71-5.42 g g -1 ), and good