Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The p...

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Detalles Bibliográficos
Autores principales: Coţovanu, Ionica, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8540254/
https://www.ncbi.nlm.nih.gov/pubmed/34685960
http://dx.doi.org/10.3390/plants10102150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8540254/
https://www.ncbi.nlm.nih.gov/pubmed/34685960
http://dx.doi.org/10.3390/plants10102150

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