Developing a nutrient-rich and functional wheat bread by incorporating Moringa oleifera leaf powder and gluten

Keyphrases

• Bread 100%
• Gluten 100%
• Nutrient-dense 100%
• Wheat Bread 100%
• Moringa Oleifera Leaf Powder 100%
• Major Components 33%
• Physical Properties 33%
• Protein Level 33%
• World Population 33%
• Global Warming 33%
• Protein Source 33%
• Protein Quality 33%
• Inulin 33%
• Population Growth 33%
• Plant Protein 33%
• Gas Chromatography-mass Spectrometry 33%
• Palatability 33%
• Sensory Evaluation 33%
• Fruity Aroma 33%
• Daily Consumption 33%
• Improved Water 33%
• Dough 33%
• Water Holding Capacity 33%
• Protein Fibers 33%
• Resilient Crops 33%
• Enriched Bread 33%
• Food Scientist 33%
• Bread Firmness 33%
• Sustainable Food Systems 33%
• PDCAAS 33%
• Moringa Leaves 33%

Food Science

• Whole Wheat Bread 100%
• Gluten 100%
• Palatability 50%
• Gas Chromatography Mass Spectrometry 50%
• Vegetable Protein 50%
• Water Holding Capacity 50%
• Sensory Evaluation 50%
• Fruity Aroma 50%
• Food systems 50%
• Inulin 50%