Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

European Food Research and Technology

Volumn 216, Issue 1, 2003, Pages 46-50

  Sadowska, Jadwiga ^a   Błaszczak, Wioletta ^a   Fornal, Józef ^a   Vidai Valverde, Concepcion ^b   Frias, Juana ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Bread; Dough; Germination; Microstructure; Pea

Indexed keywords

CROPS; FERMENTATION; FOOD PROCESSING; HYDRATION; MICROSTRUCTURE; PROTEINS; RHEOLOGY;

BREAD; DOUGH; PEA;

FOOD PRODUCTS;

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 0942269453     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0617-8     Document Type: Article

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