Effect of the addition of different fibres on wheat dough performance and bread quality

Article

Abstract: A good correlation has become evident between fibre consumption and the reduction of coronary heart-

Palabras claves:

Bread quality, Breadmaking, Dietary Fibre, Dough properties, rheology, Texture profile analysis

Autores:

Benedito De Barber C., Cristina M. Rosell, Wang J.

Fuentes:

scopus