1 results match your criteria: "Research and Education Center AREEO Mashhad Islamic Republic of Iran.[Affiliation]"
Effect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread.
Food Sci Nutr
January 2025
Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center AREEO Mashhad Islamic Republic of Iran.
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat, , and at 64.
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