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Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, o...

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Detalles Bibliográficos
Autores principales:	Rumler, Rubina, Bender, Denisse, Schoenlechner, Regine
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9919387/ https://www.ncbi.nlm.nih.gov/pubmed/36771581 http://dx.doi.org/10.3390/plants12030492

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