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Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread Cover

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
By: Anna Korus,  Mariusz Witczak,  Lesław Juszczak and  Jarosław Korus  
Open Access
|Sep 2023

Authors

Anna Korus

rrkorusa@cyf-kr.edu.pl

Department of Plant Products Technology and Nutrition Hygiene

Mariusz Witczak

Department of Engineering and Machinery for Food Industry

Lesław Juszczak

Department of Food Analysis and Evaluation of Food Quality

Jarosław Korus

Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.2478/aucft-2023-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 131 - 142
Submitted on: Apr 7, 2023
Accepted on: Jun 15, 2023
Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
kale leaves,
starchy dough,
bread quality,
crumb staling,
rheology,
texture
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2023 Anna Korus, Mariusz Witczak, Lesław Juszczak, Jarosław Korus, 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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