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,...

Descripción completa

Detalles Bibliográficos
Autores principales: Burešová, Iva, Lullien-Pellerin, Valérie, Červenka, Libor, Mlček, Jiří, Šebestíková, Romana, Masaříková, Lucie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341041/
https://www.ncbi.nlm.nih.gov/pubmed/37444342
http://dx.doi.org/10.3390/foods12132604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341041/
https://www.ncbi.nlm.nih.gov/pubmed/37444342
http://dx.doi.org/10.3390/foods12132604

Ejemplares similares