Influence of addition and proportion of blueberry wine residue on dough characteristics
ABSTRACTBlueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied.The addition BLOOD SUGAR SUPPORT of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten flour dough, and changed the water absorption, formation time, textural character