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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |