INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY

INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY

The effect of hemp flour in a partially defatted form (HF) at levels 5, 10, 15 and 20 % on the dynamic rheological properties and wheat bread quality was analyzed. The dynamic rheological tests have shown a drop in storage modulus (G') and loss modulus (G") for dough samples in which H...

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Bibliographic Details
Main Authors: ANA M. ISTRATE, ADRIANA DABIJA, GEORGIANA G. CODINĂ, LĂCRĂMIOARA RUSU
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2021-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
bread-making
fundamental rheology
principal component analysis
wheat flour
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5352

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https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5352

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