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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
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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