Differently heat-treated oat and buckwheat flours, and their mixtures (at 20-30-40% integration level) with wheat flour, were characterized in order to produce bread. Toasted oat and raw buckwheat samples showed good performances in bread making, even at 40% supplementation level.
|Titolo:||Bread making characteristics of oats and buckwheat|
|Parole Chiave:||buckwheat ; bread|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2003|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|