2024
DOI: 10.1111/ijfs.16901
|View full text |Cite
|
Sign up to set email alerts
|

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Zhong‐Wei Wu,
Xin‐Yu Cui,
Yang‐Yang Wei
et al.

Abstract: SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture a… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2024
2024
2024
2024

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
references
References 59 publications
0
0
0
Order By: Relevance