Incorporation of buckwheat flour at different particle sizes and distinctive doses in wheat flour to manufacture an improved wheat bread

HIGHLIGHTS

• who: Ionica Cou0163ovanu and colleagues from the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Universitatii Street have published the paper: Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread, in the Journal: Foods 2023, 1730 of 21/04/2023
• what: This study explored the effect of substituting flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large medium and small particle sizes (PS) previously established based on an optimization process on composite flour characteristics dough rheology and quality . . .
  

   

  

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