Effects of Plants' Ingredients on Dough and Final Product

• Andere auteurs: Mironeasa, Silvia (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Technology: general issues; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...