Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread Cover

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Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 26 (2022): Issue 2 (December 2022)

By: Jarosław Korus, Mariusz Witczak, Anna Korus and Leslaw Juszczak

Open Access

|Dec 2022

Authors

Jarosław Korus

rrkorus@cyf-kr.edu.pl

Department of Carbohydrate Technology and Cereal Processing

Mariusz Witczak

Department of Engineering and Machinery for Food Industry

Anna Korus

Department of Plant Products Technology and Nutrition Hygiene

Leslaw Juszczak

Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

DOI: https://doi.org/10.2478/aucft-2022-0018 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 225 - 236

Submitted on: Aug 26, 2022

Accepted on: Dec 9, 2022

Published on: Dec 30, 2022

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

mesquite flour,

dough rheology,

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2022 Jarosław Korus, Mariusz Witczak, Anna Korus, Leslaw Juszczak, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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