Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.)
<p class="MsoNormal" style="text-align: justify;">The paper presents the results of the evaluation of the effect of additives on the rheological properties of composite flour made of wheat flour in the amount of 70% and spelt flour at 30%. As additives guar gum (0.5% by wei...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2016-01-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/555 |