The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2,...

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Bibliographic Details
Main Authors: Iva Burešová, Valérie Lullien-Pellerin, Libor Červenka, Jiří Mlček, Romana Šebestíková, Lucie Masaříková
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
flour granulation
pasting properties
dough extensibility
bread crumb
bread quality
Online Access:https://www.mdpi.com/2304-8158/12/13/2604

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