An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS). Experimental variation prediction of the flour α-amylase activity, dough rheological properties, and...

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Bibliographic Details
Main Authors: Ionica Coţovanu, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Agronomy
Subjects:
quinoa flour
particle size
wheat flour
rheology
bread
optimization
Online Access:https://www.mdpi.com/2073-4395/12/10/2271

Internet

https://www.mdpi.com/2073-4395/12/10/2271

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