Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle s...

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Bibliographic Details
Main Authors: Ionica Coţovanu, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Agronomy
Subjects:
buckwheat seeds
dough rheology
bread quality
particle size
wheat bread
addition level
Online Access:https://www.mdpi.com/2073-4395/12/1/137

Internet

https://www.mdpi.com/2073-4395/12/1/137

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