The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the crea...

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Detalles Bibliográficos
Autores principales: Naumenko, Natalia, Potoroko, Irina, Kalinina, Irina, Fatkullin, Rinat, Ivanisova, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8337106/
https://www.ncbi.nlm.nih.gov/pubmed/34368343
http://dx.doi.org/10.1155/2021/7548759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8337106/
https://www.ncbi.nlm.nih.gov/pubmed/34368343
http://dx.doi.org/10.1155/2021/7548759

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