Pea pod powder to enhance the storage quality of buckwheat bread
Vegetos, ISSN: 2229-4473, Vol: 34, Issue: 4, Page: 790-799
2021
- 9Citations
- 23Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Abstract: Pea processing industry generates pods as waste accounting for 30–40% of by-product mass. The present study focuses on the utilization of pea pod powder (PPP) as source of fibre in buckwheat enriched bread (20%). The composite dough was evaluated for textural attributes, stickiness and extensibility. Addition of PPP caused a decrease in stickiness, work of adhesion, extensibility and resistance to extension. The inherent blend of soluble and insoluble fibres in PPP was found to exert a synergistic and counterbalancing act in improving crumb texture. PPP decreased the specific volume of breads, but enhanced the crumb moisture content. Followed by BW bread, 15% PPP bread was rated best in terms of appearance and overall acceptability. Overall, inclusion of PPP in the bread making process led to desirable modification of textural properties during storage of bread. These breads were found have better shelf life besides high fibre (12.1%) and functional compounds. Graphic abstract: [Figure not available: see fulltext.].
Bibliographic Details
Springer Science and Business Media LLC
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know