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Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages rang...

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Principais autores: Sorina Ropciuc, Laura Carmen Apostol, Cristina Damian, Ancuța Elena Prisacaru
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2022-03-01
סדרה:Applied Sciences
נושאים:
hempseed oil
bread
dough
rheological properties
textural properties
גישה מקוונת:https://www.mdpi.com/2076-3417/12/6/2764
תגים: הוספת תג
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