Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.

Foods · 2022 · PMC9778090 · PMID 36553798

Europe PMC DOI

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an increasing trendno p-value reported

[ 27 ] observed an increasing trend in the dough development time and stability time upon adding a certain amount of Chlorella pyrenoidosa powder to high-gluten wheat flour (11.76 g/100 g protein).

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showed a trendno p-value reported

The porosity of the bread based on cross-sections showed a trend similar to that of the specific volume.

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