Blending studies using wheat and lentil cotyledon flour: Effects on rheology and bread quality

Keyphrases

• Blending Ratio 33%
• Bread 33%
• Bread Quality 100%
• Cotyledon 100%
• Crumb Structure 33%
• Deleterious Effects 33%
• Flour 100%
• Food Products 33%
• Food Staples 33%
• High Protein 33%
• India 33%
• Lens Culinaris 33%
• Lentil 100%
• Lentil Flour 66%
• Loaf Volume 33%
• Major Crops 33%
• Nutritional Benefits 33%
• Nutritional Quality 33%
• Nutritional Value 33%
• Nutritious Food 33%
• Rheological Properties 33%
• Rheology 100%
• Western Diet 33%
• Wheat 100%
• Wheat Flour 33%
• Wheat Triticum Aestivum 33%
• Wheat-based Food 33%

Food Science

• Crumb Structure 25%