Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), as...

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Detalles Bibliográficos
Autores principales: Codină, Georgiana Gabriela, Istrate, Ana Maria, Gontariu, Ioan, Mironeasa, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723165/
https://www.ncbi.nlm.nih.gov/pubmed/31395832
http://dx.doi.org/10.3390/foods8080333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723165/
https://www.ncbi.nlm.nih.gov/pubmed/31395832
http://dx.doi.org/10.3390/foods8080333

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