date:Aug 04, 2012
y said all breads produced with the legume flours showed good physico-chemical characteristics and an adequate sensory profile revealing that bread made with carob germ flour had a thicker batter structure when compared with the other formulations.
This is probably due to the different protein behavior and the residual gums present in carob germ flour, suggested the team.
Carob germ flour generated batters with good rheological properties, however, its breads generally presented poor characte