Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the a...
Guardado en:
| Autores principales: | Guardianelli, Luciano Martín, Salinas, María Victoria, Puppo, María Cecilia |
|---|---|
| Formato: | Articulo Preprint |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/127862 |
| Aporte de: |
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