Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties

Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties

This study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical com...

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Bibliographic Details
Main Authors: Fernanda Ferreira, Rafaela Guimarães, André Lemos, Catarina Milho, Tayse F. F. da Silveira, Jonata M. Ueda, Márcio Carocho, Sandrina A. Heleno, Lillian Barros, Isabel C. F. R. Ferreira, Manuela Pintado, Maria José Alves
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Applied Sciences
Subjects:
natural mineral waters
bread
chemical composition
physical properties
minerals
Online Access:https://www.mdpi.com/2076-3417/14/20/9179
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