Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread

In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1%...

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Bibliographic Details
Main Authors: Cuntang Wang, Yuqing Wang, Ning Wang, Jian Ren
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
bread
dough
onion peel extract
antioxidant
high-gluten wheat flour
Online Access:https://www.mdpi.com/2304-8158/14/9/1618
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