Development of no-salt herbal bread using a method based on scalded flour
Abstract
The primary objectives of this study were to investigate the quality of no-salt wheat bread prepared with a mixture of herbs (MH) using a method involving the addition of scalded flour and to compare this method to the traditional single-phase method. In the case of the single-phase method, MH (thyme, lemon balm, and nettle (1:1:1)) was added in the form of dried herbs at a level ranging from 3% to 12% (every 3%) to the dough, whereas in the...
Paper Details
Title
Development of no-salt herbal bread using a method based on scalded flour
Published Date
Jun 1, 2021
Journal
Volume
145
Pages
111329 - 111329
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