Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
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DOI: 10.3390/foods8080333
Abstract: The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The… read more here.
Keywords: quality; rheological properties; flaxseed composite; wheat flaxseed ... See more keywords