Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Innovative Food Science and Emerging Technologies

Volumn 56, Issue , 2019, Pages

  Millar, K A ^a,b   Barry Ryan, C ^a   Burke, R ^a   McCarthy, S ^b   Gallagher, E ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Bread; Bread structure; Dough rheology; Germinated pea flour; Plant protein; Toasted pea flour

Indexed keywords

BAKERIES; BREADMAKING; FOOD PRODUCTS; PROTEINS; WATER ABSORPTION;

BREAD; DOUGH RHEOLOGY; GERMINATED PEA FLOUR; PLANT PROTEINS; TOASTED PEA FLOUR;

THERMAL PROCESSING (FOODS);

EID: 85068443511     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2019.102189     Document Type: Article

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