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...
Main Authors: | Silva Grobelnik Mlakar, Martina Bavec, Matjaž Turinek, Franc Bavec |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2009-10-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
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 |
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