date:Sep 12, 2012
y.
Findings showed the inclusion of ginseng powder leads to a reduction in overall quality with significantly smaller loaf sizes and cookie widths.
A decrease in the loaf volume of the bread sample baked from the hard-wheat flour/ginseng powder blend could be explained by lower amounts of wheat gluten in the bread formulation, resulting in a weaker gluten matrix with the reduced ability to retain gases created during fermentation, researchers said.
The findings indicated that the dough made f