Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage.

Plants (Basel) · 2023 · PMC10005074 · PMID 36903984

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a decreasing trendno p-value reported

During the storage period, from T1 to T6, as well as for moisture content, a decreasing trend was also observed in bread volume measurement, which was already significant at T1, after one day of storage.

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an increasing trendno p-value reported

Regarding this property, as shown in Figure 2 , the integration of semolina with bean flour initially determined an increasing trend, reaching the maximum absorption value, equal to 1.76 g H 2 O/g d. m., with the FBS 7.5-2020 sample, which had an integration of 7.5%.

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