Characteristics of flour and dough from purple and blue wheat grain
The characteristics of flours and doughs prepared from wheat grains containing purple pericarp (variety PS Karkulka and Jumiko) and wheat grain containing blue aleurone (variety Skorpion) were tested and compared with commercial wheat to evaluate the applicability of colored wheat in bread making....
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2019-03-01
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Series: | Potravinarstvo |
Subjects: | |
Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1043 |