Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour

LWT

Volumn 59, Issue 1, 2014, Pages 479-485

  Danza, Alessandra ^a   Mastromatteo, Marcella ^a   Cozzolino, Flora ^a   Lecce, Lucia ^a   Lampignano, Vincenzo ^a   Laverse, Janine ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Durum wheat bread; Glycemic response and carotenoids content; Sensorial and textural properties; Yellow pepper flour

Indexed keywords

CHEMICAL ANALYSIS; HYDRATION; PEPPER; QUALITY CONTROL; SENSORY ANALYSIS;

CONTENT LEVEL; DIFFERENT WATER CONTENTS; DURUM WHEAT BREAD; DURUM WHEATS; GLYCEMIC RESPONSE AND CAROTENOID CONTENT; PHYSICOCHEMICAL PROPERTY; SENSORIAL PROPERTIES; TEXTURAL PROPERTIES; WHEAT BREADS; YELLOW PEPPER FLOUR;

CAROTENOIDS;

TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84903776013     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.001     Document Type: Article

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