Development of bread with partial substitute of wheat flour by apricot kernel flours and effects of apricot kernel proteins on bread quality-Reference-Cited by-同舟云学术

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Development of bread with partial substitute of wheat flour by apricot kernel flours and effects of apricot kernel proteins on bread quality

Published:2024-09-03 Issue: Volume: Page:
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Nie Guangmin,Zhang Chen-Xiang,Liu Meng-Jia,Zhang Qing-An^ORCID

Funder

Innovative Research Group Project of the National Natural Science Foundation of China

Inner Mongolia University of Science and Technology

Fundamental Research Funds for Central Universities of the Central South University

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02837-8.pdf

Reference34 articles.

1. K. Dewettinck, F. Van-Bockstaele, B. Kühne, D. Van-de-Walle, T.M. Courtens, X. Gellynck, Nutritional value of bread: influence of processing, food interaction and consumer perception. J. Cereal Sci. 48(2), 243–257 (2008). https://doi.org/10.1016/j.jcs.2008.01.003

2. Y. Zhang, X. Guo, C. Shi, C. Ren, Effect of soy proteins on characteristics of dough and gluten. Food Chem. 318, 126494 (2020). https://doi.org/10.1016/j.foodchem.2020.126494

3. M.G. Ewunetu, A.Y. Atnafu, W. Fikadu, Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour. J. Food Qual. (2023). https://doi.org/10.1155/2023/1917972

4. S. Kumar, S. Arora, V. Kumar, S. Joshi, B. Naik, B. Bisht, M.S. Tomar, P. Gururani, Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun. J. Food Process. Preserv. 46, e17265 (2022). https://doi.org/10.1111/jfpp.17265

5. S. Kumar, V. Krishali, P. Purohit, I. Saini, V. Kumar, S. Singh, S. Upadhyay, H.C. Joshi, I. Wilson, M.S. Tomar, Physicochemical properties, nutritional and sensory quality of low-fat ashwagandha and giloy-fortified sponge cakes during storage. J. Food Process. Preserv. 46, e16280 (2022). https://doi.org/10.1111/jfpp.16280

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