Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour
Wheat flour (WF) was replaced with quinoa flour (QF) at a 20% level in combination with improvers such as psyllium (PSY) and xanthan gum (XG). The flour quality, dough rheology, baking quality, and sensory evaluation of the bread loaves were analyzed, considering the addition of improvers as follows...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/418 |
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