Effects of Plants’ Ingredients on Dough and Final Product
Effects of Plants’ Ingredients on Dough and Final Product
English[eng]
9783040000000
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
English[eng]
9783040000000
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