Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads

Kali Kotsiou,Georgios Palassaros,Maria Irakli,Costas G Biliaderis,Athina Lazaridou

doi:10.1007/s11947-024-03703-7

Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads

Kali Kotsiou, Georgios Palassaros + Show 3 more

https://doi.org/10.1007/s11947-024-03703-7

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Journal: Food and Bioprocess Technology

Publication Date: Dec 19, 2024

#Dough Rheology #Volatile Profile #Texture Attributes #Yellow Split Pea #Split Pea #Pea Flour #Flour Supplementation #Wheat Flour #Sensory Attributes

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Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads