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CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS

Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processing is minimal as compared to wheat. Three minor mill...

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Principais autores: Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
Formato: Artigo
Idioma:Inglês
Publicado em: Odesa National University of Technology 2020-12-01
coleção:Harčova Nauka ì Tehnologìâ
Assuntos:
millets
dough rheology
water absorption
dough stability
dynamic rheology
Acesso em linha:https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894
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