Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 − 1 was applied in order to investigate influence of DWG granulation (

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Veröffentlicht in:Food science and technology international 2023-10, Vol.29 (7), p.683-695
Hauptverfasser: Vidosavljević, Strahinja, Zahorec, Jana, Bojanić, Nemanja, Stojkov, Viktor, Rakić, Dušan, Šoronja-Simović, Dragana, Fišteš, Aleksandar
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Sprache:eng
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Zusammenfassung:Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 − 1 was applied in order to investigate influence of DWG granulation (
ISSN:1082-0132
1532-1738
DOI:10.1177/10820132221108708