Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in...

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Bibliographic Details
Main Authors: Silva Grobelnik Mlakar, Martina Bavec, Matjaž Turinek, Franc Bavec
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-10-01
Series:Czech Journal of Food Sciences
Subjects:
grain amaranth
composite flour
wheat
spelt
dough properties
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200905-0002_rheological-properties-of-dough-made-from-grain-amaranth-cereal-composite-flours-based-on-wheat-and-spelt.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200905-0002_rheological-properties-of-dough-made-from-grain-amaranth-cereal-composite-flours-based-on-wheat-and-spelt.php

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