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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Detalhes bibliográficos
Autor principal: Guiné, Raquel (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
compression test
puncture test
residue valorisation
textural properties
Texto completo:http://hdl.handle.net/10400.19/6081
País:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/6081

Texto Completo

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

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