Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder
Wheat bread is one of the most popular and widely consumed cereal products. The aim of this study was to determine the impact of replacing wheat flour with Cordyceps sinensi s (CS) powder at levels of 3, 6, 9, and 12% ( w/w ) on dough rheological properties, as well as bread baking parameters, phys...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Evaluation-of-the-Physicochemical-Antioxidant-and-Sensory-Properties-of-Wheat-Bread,205435,0,2.html |
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