Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

LWT

Volumn 73, Issue , 2016, Pages 584-591

  Belghith Fendri, Lilia ^a   Chaari, Fatma ^a   Maaloul, Marwa ^b   Kallel, Fatma ^a   Abdelkafi, Lobna ^c   Ellouz Chaabouni, Semia ^a   Ghribi Aydi, Dhouha ^a,c  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Université de Sfax   (Tunisia)

^c Faculté des Sciences et des Arts   (Saudi Arabia)

Author keywords

Alveograph characteristics; Bread making; Broad bean pod; Fibers; Pea pod

Indexed keywords

ADHESION; BREADMAKING; FOOD PRODUCTS; TEXTURES; VEGETABLES;

ALVEOGRAPH CHARACTERISTICS; BREAD QUALITY; BROAD BEAN POD; DOUGH RHEOLOGY; PEA POD; TEXTURE PROFILE; WHEAT BREADS; WHITE FLOURS;

FIBERS;

EID: 84977661641     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.070     Document Type: Article

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