Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural c...

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Detalles Bibliográficos
Autores principales: Liu, Tingting, Duan, Huping, Mao, Xiaohui, Yu, Xiuzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9055668/
https://www.ncbi.nlm.nih.gov/pubmed/35519148
http://dx.doi.org/10.1039/d0ra05742h

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9055668/
https://www.ncbi.nlm.nih.gov/pubmed/35519148
http://dx.doi.org/10.1039/d0ra05742h

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