EVALUATION OF PHYSICAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF DOUGH AND HONEY BISCUITS ENRICHED WITH BUCKWHEAT AND RY
Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied. Buckwheat was the ingredient that dominantly affected the dough and biscuit quality. Doughs with buckwheat were significantly harder...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2011-09-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.ache.org.rs/CICEQ/2011/No3/CICEQ_Vol17_%20No3_pp291-298_Jul-Sep_2011.pdf |