Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
Author:
Affiliation:
1. Warsaw University of Life Sciences, Poland
2. Odessa National Academy of Food Technologies, Ukraine
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst38318.pdf
Reference27 articles.
1. Physical features, phenolic compounds, betalains and total antioxidant capacity of colored quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano;Abderrahim F.;Food Chemistry,2015
2. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete L.;European Food Research and Technology,2010
3. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete L.;Food Chemistry,2010
4. AACC method 54-21.02: rheological behavior of flour by farinograph: constant flour weight procedure,2000
5. Quinoa and flaxseed: potential ingredients in the production of bread with functional quality;Calderelli V. A. S.;Brazilian Archives of Biology and Technology,2010
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