Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations
This study investigated the effects of phenolic compounds (0.5 %–1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt). To understand the mechanisms underlying these effects, the influence of SBE, GSE, and GTE on dough mix...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325006416 |
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