Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics such...

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Bibliographic Details
Published in:Foods
Main Authors: Emilia Szabłowska, Małgorzata Tańska
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Subjects:
acorns
baking value
rheological properties
pasting properties
baking test
Online Access:https://www.mdpi.com/2304-8158/14/2/190

Internet

https://www.mdpi.com/2304-8158/14/2/190

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