Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%)...

Full description

Bibliographic Details

Published in:	Chemical Industry and Chemical Engineering Quarterly
Main Authors:	Nedeljković Nataša, Sakač Marijana, Mandić Anamarija, Psodorov Đorđe, Jambrec Dubravka, Pestorić Mladenka, Sedej Ivana, Dapčević-Hadnađev Tamara
Format:	Article
Language:	English
Published:	Association of the Chemical Engineers of Serbia 2014-01-01
Subjects:	pasta light buckwheat flour dough rheology Mixolab mineral content
Online Access:	http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721200125N.pdf