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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
Open Access
Lyophilized Kale (
Brassica oleracea
L.) Leaves as an Enhancing Component in Gluten-Free Bread
Anna Korus
Anna Korus
,
Mariusz Witczak
Mariusz Witczak
,
Lesław Juszczak
Lesław Juszczak
and
Jarosław Korus
Jarosław Korus
| Sep 06, 2023
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
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Published Online:
Sep 06, 2023
Page range:
131 - 142
Received:
Apr 07, 2023
Accepted:
Jun 15, 2023
DOI:
https://doi.org/10.2478/aucft-2023-0011
Keywords
kale leaves
,
starchy dough
,
bread quality
,
crumb staling
,
rheology
,
texture
© 2023 Anna Korus et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Anna Korus
Department of Plant Products Technology and Nutrition Hygiene,
Mariusz Witczak
Department of Engineering and Machinery for Food Industry,
Lesław Juszczak
Department of Food Analysis and Evaluation of Food Quality,
Jarosław Korus
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow
Kraków, Poland