Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

Keyphrases

• Allium Ampeloprasum 100%
• Sensory Evaluation 100%
• Shelf Life 100%
• Life Evaluation 100%
• Wheat Bread 100%
• Technological Implications 100%
• Dough 66%
• Bread Quality 66%
• Freeze-dried Powder 66%
• Mold-free 66%
• Wheat Flour 66%
• Adverse Effects 33%
• Consumer Acceptance 33%
• Negative Impact 33%
• Air Drying 33%
• Substitution Level 33%
• Crumb Structure 33%
• Bread Properties 33%
• Mixing Properties 33%
• Dough Properties 33%
• Wheat Dough 33%
• Bread Volume 33%
• Dough Rheology 33%
• Sensory Studies 33%
• Viscoelastic Properties 33%

Food Science

• Whole Wheat Bread 100%
• Wheat Flour 100%
• Shelf Life 100%
• Sensory Evaluation 100%
• Crumb Structure 33%
• Dough Rheology 33%
• Sensory Studies 33%
• Dough Properties 33%
• Bread Properties 33%