INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY

Autor: ANA M. ISTRATE, ADRIANA DABIJA, GEORGIANA G. CODINĂ, LĂCRĂMIOARA RUSU

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 22, Iss 4, Pp 521-531 (2021)

The effect of hemp flour in a partially defatted form (HF) at levels 5, 10, 15 and 20 % on the dynamic rheological properties and wheat bread quality was analyzed. The dynamic rheological tests have shown a drop in storage modulus (G') and loss mo

Externí odkaz: https://doaj.org/article/dc6812190cb143089c408ce4ca7508d4