ArticleFoods (Basel, Switzerland)2021
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality.Foods (Basel, Switzerland) · 2026Article
- Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.Foods (Basel, Switzerland) · 2026Article
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
- Purification and Biochemical Characterization of α-Amylase from Newly IsolatedPolish journal of microbiology · 2025Article
- Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars.Foods (Basel, Switzerland) · 2024Article
- Comprehensive Analyses of Breads Supplemented with Tannic Acids.Foods (Basel, Switzerland) · 2023Article
- Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread.Foods (Basel, Switzerland) · 2023Article
- Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.Foods (Basel, Switzerland) · 2023Article
- Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.Foods (Basel, Switzerland) · 2023Article
- Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.Foods (Basel, Switzerland) · 2022Article
- The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.Plants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan
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Registered trials
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