Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flo...

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Detalles Bibliográficos
Autores principales: Pycia, Karolina, Kaszuba, Joanna, Posadzka, Zuzanna, Juszczak, Lesław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146432/
https://www.ncbi.nlm.nih.gov/pubmed/37112017
http://dx.doi.org/10.3390/polym15081870

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146432/
https://www.ncbi.nlm.nih.gov/pubmed/37112017
http://dx.doi.org/10.3390/polym15081870

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