Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics

The diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The aim of this work was to develop new breads incorporating whey residue, and the final products were analysed for their textural properties, as compared with a basic wheat bread. Fo...

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Bibliographic Details
Main Author: Guiné, Raquel (author)
Other Authors: Santos, Carina (author), Rocha, Celeste (author), Marques, Christelle (author), Rodrigues, Claudia (author), Manita, Filipa (author), Sousa, Filipe (author), Félix, Márcia (author), Silva, Sílvia (author), Rodrigues, Susana (author)
Format: article
Language:eng
Published: 2020
Subjects:
compression test
puncture test
residue valorisation
textural properties
Online Access:http://hdl.handle.net/10400.19/6081
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/6081

Internet

http://hdl.handle.net/10400.19/6081

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