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Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough

The functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine mill powder (UMP), steel mill powder (SMP), and gr...

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Principais autores: Yuxia Feng, Jiaying Zhu, Yunlong Li, Zhe Cheng
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-04-01
Serier:Foods
Fag:
tartary buckwheat leaf powder
dough
hydration characteristics
rheological properties
microstructure
Online adgang:https://www.mdpi.com/2304-8158/13/8/1233
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