Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast
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DOI: 10.1016/j.jcs.2017.05.009
Abstract: Abstract Effect of adding flaxseed flour (10%, 20% and 30% w/w) to wheat flour on rheological properties of dough, including water absorption, stability and development time, extensibility and resistance to extension, was studied at 45,… read more here.
Keywords: control; flaxseed flour; rheological properties; effect ... See more keywords
The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough
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DOI: 10.3390/ma15030782
Abstract: The aim of this study was to evaluate the effect of the addition of hazelnut or walnut flour on the rheological properties of flour and wheat dough (WD). The research material was a system in… read more here.
Keywords: addition; hazelnut walnut; flour rheological; addition hazelnut ... See more keywords