Enrichment of Wheat Bread with <i>Platycodon grandiflorus</i> Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread.

Liu, Yuanyuan; Zhang, Qian; Wang, Yuhan; Xu, Pingkang; Wang, Luya; Liu, Lei; Rao, Yu

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread.

Liu, Yuanyuan; Zhang, Qian; Wang, Yuhan; Xu, Pingkang; Wang, Luya; Liu, Lei; Rao, Yu.

Afiliación

Liu Y; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
Zhang Q; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
Wang Y; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
Xu P; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
Wang L; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
Liu L; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
Rao Y; School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.

Foods ; 12(3)2023 Jan 29.

Article en En | MEDLINE | ID: mdl-36766109

Palabras clave

antioxidant property; baking performance; dough microstructure; flavor attributes; rheological property

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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