Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% <i>w</i>/<i>w</i>) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed−wheat composite flour par...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/8/333 |