Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
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DOI: 10.3390/app14072772
Abstract: This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced… read more here.
Keywords: quality; baking quality; rye flour; assessment baking ... See more keywords