Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
The objectives of the present study were to assess the baking properties of composite spelt wheat-amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popp...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 3 vom: 10. Apr., Seite 235-244 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Composite bread amaranth spelt staling storage stress relaxation texture Starch 9005-25-8 |
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