Development of bakery products using non-traditional raw materials
The paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes. It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/11/bioconf_eeste2024_01040.pdf |