Enrichment of Wheat Bread with IPlatycodon grandiflorus/I Root Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the phys...

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Veröffentlicht in:	Foods 2023-01, Vol.12 (3)
Hauptverfasser:	Liu, Yuanyuan, Zhang, Qian, Wang, Yuhan, Xu, Pingkang, Wang, Luya, Liu, Lei, Rao, Yu
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Dough Mechanical properties Microstructure Nutritional aspects Observations Structure
Online-Zugang:	Volltext
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