Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing
Author:
Affiliation:
1. Henan Institute of Science and Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101292&tlng=en
Reference28 articles.
1. Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing;Brasil V. C. B.;Food Science and Technology,2021
2. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds;Brites L. T. G. F.;Food Science and Technology,2019
3. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours;Collar C.;Food Science & Technology International,2017
4. Influences of high hydrostatic pressure, microwave heating, and boiling on chemical compositions, antinutritional factors, fatty acids, in vitro protein digestibility, and microstructure of buckwheat;Deng Y.;Food and Bioprocess Technology,2015
5. Effect of heat treatment of rye flour on rye-wheat steamed bread quality;Gao Q.;International Journal of Food Science & Technology,2018
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Techno-functional and baking properties of optimised heat-moisture treated acha flour;Journal of Food Measurement and Characterization;2024-07-26
2. Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses;Plants;2023-05-12
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