Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread
This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 16. Okt., Seite 10820132231207904 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Extensograph Farinograph Nigella sativa Zeleny sedimentation bakery products dough quality falling number |
| Online verfügbar |
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