Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
Journal of the Science of Food and Agriculture
Abstract
GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
GPP fortification changed rheology of dough
“GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability.”
GPP fortification changed technological properties of breadsticks
“GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability.”
GPP (red grape pomace) improved nutritional values of fortified breadsticks
“GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability.”