Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough

Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough

Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L >...

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Bibliographic Details
Main Authors: Ionica Coţovanu, Costel Mironeasa, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Applied Sciences
Subjects:
particle size
refined wheat flour
Mixolab
alveograph
rheometer
bread characteristics
Online Access:https://www.mdpi.com/2076-3417/12/5/2302

Internet

https://www.mdpi.com/2076-3417/12/5/2302

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