EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to th...

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Autores principales: Galyna VOLOSHCHUK, Natalia PASHOVA, Tatjana GOLIKOVA
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2018
Materias:
fractionally defatted flour
topinambur flour
rye dough
rheological properties
Food processing and manufacture
TP368-456
Acceso en línea:https://doaj.org/article/dfe487f7cb344be29d613c4b83341506
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