Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

Background and objectives Incorporation of dietary fibers into bread can add to nutritional composition of the finished product; however, they change the rheological properties of the dough and final product quality. The objective of the present study was to investigate the effect of pumpkin powder...

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Veröffentlicht in:	Cereal chemistry 2020-09, Vol.97 (5), p.904-911
Hauptverfasser:	Davoudi, Zahra, Shahedi, Mohammad, Kadivar, Mehdi
Format:	Artikel
Sprache:	eng
Schlagworte:	dietary fiber pumpkin powder rheological properties taftoon bread
Online-Zugang:	Volltext
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