Ontology highlight
ABSTRACT:
SUBMITTER: Prokopov T
PROVIDER: S-EPMC6233428 | biostudies-literature | 2018 Dec
REPOSITORIES: biostudies-literature
Journal of food science and technology 20181020 12
Industrial onion waste powder (IOWP) was used as an additive in wheat flour at different levels: 0, 1, 2, 3, 4 and 5%. The effect of onion waste addition on the mixing properties of the dough and quality of bread was investigated. The mixing properties of the dough were determined by farinograph. The bread were characterized and evaluated for crumb hardness, crumb porosity, sensory properties, dietary fiber, total phenolic content and total flavonoids. DPPH and FRAP assays were carried out to me ...[more]