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.
Bread making characteristics of oats and buckwheat / M.A. Pagani, M. Lucisano, M. Mariotti, A. Brandolini - In: From Biodiversity to Genomics: Breeding Strategies for Small Grain Cereals in the Third Millennium / [a cura di] C. Marè, P. Faccioli, A.M. Stanca. - Fiorenzuola d'Arda (PC) : Experimental Institute for Cereal Reasearch, 2003. - pp. 394-395 (( convegno From Biodiversity to Genomics: Breeding Strategies for Small Grain Cereals in the Third Millennium tenutosi a Salsomaggiore nel 2002.
Bread making characteristics of oats and buckwheat
M.A. Pagani;M. Lucisano;M. Mariotti;
2003
Abstract
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.
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