Novel breads of non-wheat flours

Food Chemistry

Volumn 282, Issue , 2019, Pages 134-140

  Torbica, Aleksandra ^a   Belović, Miona ^a   Tomić, Jelena ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Breadmaking; Hydrothermal treatment; Millet; Oat; Rye; Sorghum; Thermal treatment

Indexed keywords

ADDITIVES; BLENDING; BREADMAKING; DIFFERENTIAL SCANNING CALORIMETRY; HEAT TREATMENT; SCANNING ELECTRON MICROSCOPY; WATER QUALITY;

CHEMICAL COMPOSITIONS; GRANULAR STRUCTURESS; HYDROTHERMAL TREATMENTS; MILLET; RHEOLOGICAL MEASUREMENTS; SORGHUM; STARCH CRYSTALLINITY; WATER ABSORPTION INDEX;

WATER ABSORPTION;

GLUTEN;

ARTICLE; BITTER TASTE; BREAD; CHEMICAL COMPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FAT CONTENT; NONHUMAN; PROTEIN CONTENT; SCANNING ELECTRON MICROSCOPY; SENSORY EVALUATION; SORGHUM; TRITICUM AESTIVUM; WATER ABSORPTION; WHEAT FLOUR; ADSORPTION; ANALYSIS; AVENA; CHEMISTRY; FLOUR; FLOW KINETICS; METABOLISM; MILLET; SECALE;

ADSORPTION; AVENA; BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; FLOUR; GLUTENS; MICROSCOPY, ELECTRON, SCANNING; MILLETS; RHEOLOGY; SECALE; SORGHUM;

EID: 85060083354     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.12.113     Document Type: Article

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