Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics such...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/190 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|