Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Author:

Belghith Fendri Lilia,Chaari Fatma,Maaloul Marwa,Kallel Fatma,Abdelkafi Lobna,Ellouz Chaabouni Semia,Ghribi-Aydi Dhouha

Funder

Ministry of Higher Education, Scientific Research and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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2. Approved methods of the American Association of cereal Chemists;AACC,2000

3. Enrichment of egyptian “balady” bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cractedbroadbeans flour (ViciafabaL.);Abdel-kader;Nahrung,2000

4. Association Franc¸ aise de Normalisation. Céréales et produits céréaliers. Détermination de la teneur en matières grasses totales. NF V 03-713;AFNOR,1986

5. Rheological properties of water insoluble date fiber incorporated wheat flour dough;Ahmed;LWT Food Science and Technology,2013

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