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Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently ref...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765839/ https://www.ncbi.nlm.nih.gov/pubmed/33352657 http://dx.doi.org/10.3390/foods9121900 |