Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Autor: Marie Hruškova, Ivan Svec, Ivana Kadlčikova

Publikováno v: International Journal of Food Studies, Vol 8, Iss 1 (2019)

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater

Externí odkaz: https://doaj.org/article/9720dccd87344642887cd434357b967a

Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Autor: Marie Hrušková, Ivan Švec, Ivana Kadlcíkova, Cereals, Technicka , Prague , Czech Republic

Publikováno v: Croatian journal of food science and technology
Volume 10
Issue 1
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 89-97 (2018)

To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba67f89fe25624549e2739e7f860a980
https://hrcak.srce.hr/file/295316

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