Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required-Reference-Cited by-同舟云学术

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Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required

Published:2023-02 Issue: Volume:49 Page:100970
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Daniela Carboni A,Victoria Salinas M,Cecilia Puppo M

Funder

Universidad Nacional de La Plata

Fondo para la Investigación Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

1. Composition, nutritional value, and health benefits of pulses;Hall;Cereal Chem,2017

2. Legumes as a sustainable source of protein in human diets;Semba;Glob Food Secur,2021

3. Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review;Meflhe;J Sci Food Agric,2022

4. Rheological approaches of wheat flour dough enriched with germinated soybean and lentil;Iuga;Appl Sci,2021

5. Rheological characteristics of wheat – chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread;Zafar;Food Sci Technol Int,2020

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread;Journal of Food Engineering;2025-02

2. The role of bubbles and interfaces in the quality of foamed cereal products;Current Opinion in Colloid & Interface Science;2024-10

3. Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours;Foods;2024-08-29

4. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes;Foods;2024-04-18

5. Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change;Foods;2024-02-05

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