Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality
详细信息 查看全文
- 作者：Lilia Belghith Fendria ; liliabelghithfendri@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Fatma Chaaria ; Marwa Maaloulb ; Fatma Kallela ; Lobna Abdelkafic ; Semia Ellouz Chaabounia ; d ; Dhouha Ghribi-Aydia ; b
- 关键词：Pea pod ; Broad bean pod ; Fibers ; Alveograph characteristics ; Bread making
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：584-591
- 全文大小：485 K
文摘
- •
The effect of pea and broad bean pods fibers on bread making was studied.
- •
The incorporation of fibers from pea and broad bean enhance dough development.
- •
The addition of fibers improved considerably the texture profile of breads.