Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepar...

Full description

Bibliographic Details
Main Authors: Sheng Zhang, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma, Benguo Liu
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
Tartary buckwheat
bran
antioxidant activity
rheological properties
steamed bread
Online Access:https://www.mdpi.com/2304-8158/10/9/2052

Internet

https://www.mdpi.com/2304-8158/10/9/2052

Similar Items