RETRACTED: Rheological properties of wheat dough with the addition of green buckwheat flour

RETRACTED: Rheological properties of wheat dough with the addition of green buckwheat flour

See the retraction notice E3S Web of Conferences 420, 00001 (2023), https://doi.org/10.1051/e3sconf/202342000001

Bibliographic Details
Main Authors:	Gur’ev Sergey, Ivanova Vera, Korovyansky Vyacheslav, Novichenko Alexander, Kostin Ilia
Format:	Article
Language:	English
Published:	EDP Sciences 2023-01-01
Series:	E3S Web of Conferences
Online Access:	https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/57/e3sconf_ebwff2023_01010.pdf

Similar Items

Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough
by: Novichenko Alexander, et al.
Published: (2024-01-01)

Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3)
by: Sergeeva Alina, et al.
Published: (2024-01-01)

Effects of buckwheat flour addition on the rheological properties of mixed flour dough and quality of Chinese leavened pancakes
by: FENG Li-ping, et al.
Published: (2023-06-01)

Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
by: YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin
Published: (2024-05-01)

Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant®
by: Nikolić Nada, et al.
Published: (2010-01-01)

Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough
by: Ionica Coţovanu, et al.
Published: (2022-02-01)

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
by: Ionica Coțovanu, et al.
Published: (2021-02-01)

Effect of malt flour addition on the rheological properties of wheat fermented dough
by: M. Hrušková, et al.
Published: (2003-12-01)

RETRACTED: The use of non-traditional types of flour in the technology of sponge cake
by: Gur’ev Sergey, et al.
Published: (2023-01-01)

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition
by: Georgiana Gabriela CODINĂ, et al.
Published: (2018-05-01)

Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour
by: Wei Sun, et al.
Published: (2023-09-01)

Linear to Non-linear Rheology of Wheat Flour Dough
by: Ng, Trevor S.K., et al.
Published: (2007)

Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition
by: Silvia MIRONEASA, et al.
Published: (2019-06-01)

Studies on the rheology of flour dough
by: Fazzina, Thomas L
Published: (2007)

Wheat flour dough rheological characteristics predicted by NIRSystems 6500
by: M. Hrušková, et al.
Published: (2001-12-01)

The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough
by: Rabab Saoud, et al.
Published: (2023-03-01)

Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
by: Z. Špačková, et al.
Published: (2001-12-01)

Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough
by: LI Ming, et al.
Published: (2023-06-01)

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
by: Mădălina Ungureanu-Iuga, et al.
Published: (2021-12-01)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
by: Mădălina Iuga, et al.
Published: (2020-06-01)

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
by: Vira Drobot, et al.
Published: (2014-04-01)

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
by: Ionica Coțovanu, et al.
Published: (2021-07-01)

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties
by: Andreea Voinea, et al.
Published: (2020-05-01)

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
by: Denisa Atudorei, et al.
Published: (2022-04-01)

The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
by: Koneva S., et al.
Published: (2019-06-01)

Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread
by: Sihle G. Shongwe, et al.
Published: (2022-09-01)

Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough
by: Ranran Li, et al.
Published: (2023-04-01)

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough
by: Ionica Coțovanu, et al.
Published: (2020-10-01)

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
by: Dorota Gałkowska, et al.
Published: (2021-11-01)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
by: Denisa Atudorei, et al.
Published: (2021-07-01)

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
by: Korus Jarosław, et al.
Published: (2022-12-01)

Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
by: Alexander V. Maslov, et al.
Published: (2022-10-01)

The content of buckwheat flour in wheat bread
by: Psodorov Đorđe B., et al.
Published: (2014-01-01)

Effect of the dough mixing process on the quality of wheat and buckwheat proteins
by: Marcela Sluková, et al.
Published: (2017-12-01)

Impact of Hemp (<i>Cannabis sativa</i> L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality
by: Anna Marinopoulou, et al.
Published: (2024-12-01)

Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology
by: Gaston Zomegni, et al.
Published: (2022-01-01)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
by: Kali Kotsiou, et al.
Published: (2021-08-01)

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes
by: Ionica Coţovanu, et al.
Published: (2022-09-01)

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes
by: Ramiro Torres-Gallo, et al.
Published: (2021-01-01)

Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals
by: Luz María Paucar-Menacho, et al.
Published: (2024-07-01)