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: | Badamshina E.V., Leonova S.A., Gareeva I.T., Nikulina N.Sh., Koschina E.I. |
---|---|
Format: | Article |
Language: | English |
Published: |
EDP Sciences
2023-01-01
|
Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/16/bioconf_cibta2023_01009.pdf |
Similar Items
-
The content of buckwheat flour in wheat bread
by: Psodorov Đorđe B., et al.
Published: (2014-01-01) -
Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough
by: Ionica Coţovanu, et al.
Published: (2022-02-01) -
Textural properties of bread formulations based on buckwheat and rye flour
by: Petra Dvořáková, et al.
Published: (2012-01-01) -
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
by: Urszula Krupa-Kozak, et al.
Published: (2011-04-01) -
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
by: Sheng Zhang, et al.
Published: (2021-08-01)