Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

During the last few years, non-bread cereals, as a rich source of bioactive components, play an increasingly important role in the production of new healthier food. A large number of diet-related diseases in society requires developing and regular consumption of high-quality food. In this study, tri...

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Bibliographic Details
Main Authors: Anna Fraś, Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-06-01
Series:Czech Journal of Food Sciences
Subjects:
bread
cereals
chemical composition
dietary fibre
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0010_utilisation-of-triticale-x-triticosecale-wittmack-and-residual-oat-flour-in-breadmaking.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0010_utilisation-of-triticale-x-triticosecale-wittmack-and-residual-oat-flour-in-breadmaking.php

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