Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread
Tatiana Bojňanská,
Anna Kolesárová,
Matej Čech
et al.
Abstract:Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we studied the influence of the addition of curcumin and quercetin extracts in amounts of 2.5% and 5% to wheat flour (2.5:97.5; 5:95). The analysis of the rheological properties of dough was carried out using a Mixolab 2. … Show more
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