Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale

The objective of the study is to establish a method of preparing bread mixes of wheat, rye, oats, barley and triticale with rye sourdough. It investigated the physicochemical, fatty acid and mineral composition of wheat, oats, rye, barley and triticale flour. There were a series of attempts to test...

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Bibliographic Details

Published in:	Растениевъдни науки
Main Authors:	Nadka Mihalkova, Silviya Ivanova, Gabriela Marinova, Valentin Batchvarov, Petya Parvanova
Format:	Article
Language:	Bulgarian
Published:	Agricultural academy 2015-10-01
Subjects:	barley; bread; oats; rye; sourdough; triticale; wheat
Online Access:	https://agriacad.eu/ojs/index.php/bjcs/article/view/3438