Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were teste...

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Bibliographic Details
Main Authors: Ahmed M. S. Hussein, Hala A. Abd El-Aal, Nahla M. Morsy, Mohamed M. Hassona
Format: Article
Language:English
Published: Kemerovo State University 2024-01-01
Series:Foods and Raw Materials
Subjects:
fagopyrum tataricum
fagopyrum esculentum
semolina
biscuit
chemical composition
color
baking quality
sensory evaluation
texture
Online Access:https://jfrm.ru/en/issues/21683/22081/

Internet

https://jfrm.ru/en/issues/21683/22081/

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