EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to th...

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Principais autores:	Galyna VOLOSHCHUK, Natalia PASHOVA, Tatjana GOLIKOVA
Format:	Artigo
Jezik:	Inglês
Izdano:	Stefan cel Mare University of Suceava 2018-12-01
Serija:	Food and Environment Safety
Teme:	fractionally defatted flour topinambur flour rye dough rheological properties
Online dostop:	http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/617/579
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