Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics

The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure a...

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Detalles Bibliográficos
Autores principales: Coţovanu, Ionica, Mironeasa, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9098906/
https://www.ncbi.nlm.nih.gov/pubmed/35552500
http://dx.doi.org/10.1038/s41598-022-12017-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9098906/
https://www.ncbi.nlm.nih.gov/pubmed/35552500
http://dx.doi.org/10.1038/s41598-022-12017-7

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