Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

ABSTRACT The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Costa,Regina Teixeira da, Silva,Sinara Cristina da, Silva,Luana Sousa, Silva,Washington Azevêdo da, Gonçalves,Aline Cristina Arruda, Pires,Christiano Vieira, Martins,Amanda Mattos Dias, Chávez,Davy William Hidalgo, Trombete,Felipe Machado
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:
Baking
Chickpea flour
Sensory analysis
Stability
Texture profile
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Internet

http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933

Ejemplares similares