The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2011-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0003_the-effects-of-flour-and-protein-preparations-from-amaranth-and-quinoa-seeds-on-the-rheological-properties-of-w.php |