Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

International Journal of Food Science and Technology

Volumn 49, Issue 11, 2014, Pages 2382-2390

  Previtali, Maria Assunta ^a   Mastromatteo, Marcella ^a   De Vita, Pasquale ^b   Ficco, Donatella Bianca Maria ^b   Conte, Amalia ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Functional bread; Hydrocolloids; Lentil; Nutritional properties; Sensorial analysis; Texture

Indexed keywords

FOOD PRODUCTS; NUTRITION; SCREENING; TEXTURES;

FUNCTIONAL BREAD; HYDROCOLLOIDS; LENTIL; NUTRITIONAL PROPERTIES; SENSORIAL ANALYSIS;

BAKERIES;

LENS CULINARIS; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84908472710     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12559     Document Type: Article

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