Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour
Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
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 as farinographic and extensographic properties. A...
Alternative Titles
Full title
Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour
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Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_80588cebbeee4c9cbe81203ec0f2fa2a
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_80588cebbeee4c9cbe81203ec0f2fa2a
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14020190
