Keywords Wheat flour Germ and pulp carob flour Dough rheology Bread qualitydoi:10.1007/s11947-015-1527-7María V. SalinasBruna CarbasCarla BritesMaría C. PuppoSpringer NatureFood and Bioprocess TechnologySalinas, M. V., Carbas, B., Brites, C., Puppo, M.C., 2015. Influence of Different ...
Refined grains—ones that have had their bran and germ stripped away through milling—provide all the carbohydrates with hardly any of the nutrients found in whole grains. They’re often packaged with large amounts of fat and salt. As a result, these processed grains are really tasty, easy ...