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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
Open Access
Influence of Wheat-Mesquite (
Prosopis
L.) Composite Flour on Dough Rheology and Quality of Bread
Jarosław Korus
Jarosław Korus
,
Mariusz Witczak
Mariusz Witczak
,
Anna Korus
Anna Korus
and
Leslaw Juszczak
Leslaw Juszczak
| Dec 30, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
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Published Online:
Dec 30, 2022
Page range:
225 - 236
Received:
Aug 26, 2022
Accepted:
Dec 09, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0018
Keywords
wheat bread
,
mesquite flour
,
dough rheology
,
quality
,
texture
,
staling
© 2022 Jarosław Korus et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.