Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat...

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Bibliographic Details
Main Authors: Ionica Coțovanu, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Applied Sciences
Subjects:
buckwheat flour
dough rheology
particle size
optimization
wheat flour
Online Access:https://www.mdpi.com/2076-3417/11/4/1731

Internet

https://www.mdpi.com/2076-3417/11/4/1731

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