The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Abstract Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The w...

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Hauptverfasser:	BENAM, Natali SADEGHZADEH, GOLI, Mohammad, ARDEBILI, Seyed Mahdi SEYEDAIN, VAEZSHOUSHTARI, Niloufar
Format:	Dataset
Sprache:	eng
Schlagworte:	Food Sciences not elsewhere classified FOS: Other engineering and technologies
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