Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread...

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Detalles Bibliográficos
Autores principales: Coţovanu, Ionica, Mironeasa, Costel, Mironeasa, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137971/
https://www.ncbi.nlm.nih.gov/pubmed/37107525
http://dx.doi.org/10.3390/foods12081730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137971/
https://www.ncbi.nlm.nih.gov/pubmed/37107525
http://dx.doi.org/10.3390/foods12081730

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