Effects of Plants' Ingredients on Dough and Final Product

The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use...

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Bibliographic Details
Format:	Online
Language:	English
Published:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:	quinoa millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Online Access:	ONIX_20220506_9783036537337_121
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Effects of Plants' Ingredients on Dough and Final Product

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