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

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:
Open Access
|Dec 2022

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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 times per year
Keywords:
wheat bread,
mesquite flour,
dough rheology,
quality,
texture,
staling
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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