Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans

Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans

This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the falling number and the maximum viscosity of the p...

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Bibliographic Details
Main Authors: Anna Czubaszek, Mateusz Gertchen, Alan Gasiński, Joanna Miedzianka, Joanna Kawa-Rygielska
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Molecules
Subjects:
rye bread
legumes
white bean
red bean
malts
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/30/5/1006
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