Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepar...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Sheng, Chen, Si, Geng, Sheng, Liu, Changzhong, Ma, Hanjun, Liu, Benguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467894/
https://www.ncbi.nlm.nih.gov/pubmed/34574162
http://dx.doi.org/10.3390/foods10092052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467894/
https://www.ncbi.nlm.nih.gov/pubmed/34574162
http://dx.doi.org/10.3390/foods10092052

Ejemplares similares