Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved wa...

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Veröffentlicht in:	Saudi journal of biological sciences 2022-05, Vol.29 (5), p.3432-3439
1. Verfasser:	Aljahani, Amani H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant Bread Organoleptic Original Rheological Yellow pumpkin
Online-Zugang:	Volltext
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