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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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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
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
Accesso online:ONIX_20220506_9783036537337_121
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ONIX_20220506_9783036537337_121

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