The use of flour from germinated buckwheat in bread recipes
The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwhe...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2023-01-01
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Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/16/bioconf_cibta2023_01009.pdf |