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Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou

2021Food Hydrocolloids75 citationsDOI

Topics & Concepts

Food scienceRheologyWheat flourAmylopectinChemistryComposite numberGlutenWheat breadFlavorStarchMaterials scienceComposite materialAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena | Litcius