Crumb evaluation of bread with hemp products addition by means of image analysis
Hemp flour composition (20–30% proteins, 7–13% fat and more than 40% saccharides) is a precondition for its usage into non-traditional cereal products. Corresponding to the fact, that hemp proteins are represented mostly by edestin, a low-molecular globulin, technological behaviour of composites con...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2013-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/61/6/1867/ |