Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread
The aim of the study was to compare the physical and sensory properties of gluten-free bread with the addition of whole and ground flax seeds. The grinding process of flax seeds was carried out using a knife grinder and ball mill. After short-knife grinding (20 s) (GM-200, Retsch), the seeds were di...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/4/452 |