Textural properties of bread formulations based on buckwheat and rye flour

Textural properties of bread formulations based on buckwheat and rye flour

Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a posi...

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Bibliographic Details
Main Authors: Petra Dvořáková, Iva Burešová, Stanislav Kráčmar
Format: Article
Language:English
Published: Mendel University Press 2012-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
buckwheat
rye
flour
mixture
texture
Online Access:https://acta.mendelu.cz/60/5/0061/

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