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Published in 2020 at "Food Science and Technology International"
DOI: 10.15673/fst.v14i1.1646
Abstract: The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It…
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Keywords:
wheat flour;
spelt flour;
wheat;
wheat spelt ... See more keywords
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Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12020487
Abstract: The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type…
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Keywords:
bioprocessed spelt;
wheat;
bioaccessibility;
spelt flour ... See more keywords
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Published in 2023 at "Molecules"
DOI: 10.3390/molecules28083428
Abstract: In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt…
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Keywords:
flour improves;
wholegrain spelt;
spelt flour;
bioprocessed wholegrain ... See more keywords