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 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...

Full description

Bibliographic Details
Main Authors: Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, Tibor Abonyi, Regine Schönlechner, Radomir Lásztity
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2011-04-01
Series:Czech Journal of Food Sciences
Subjects:
pseudocereals
baked goods
microvalorigraph
quality
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

Similar Items

Similar Items