Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle...

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Bibliographic Details
Main Authors: Ionica Coțovanu, Ana Batariuc, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Applied Sciences
Subjects:
quinoa flour
particle size
rheological properties
optimization
Online Access:https://www.mdpi.com/2076-3417/10/20/7225

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