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Wic approved wheat bread9/15/2023 ![]() ![]() Bread firmness, springiness, and gumminess rose proportionally with the addition level. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. ![]() Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. ![]()
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