The influence of secondary raw materials of grain processing on the rheological properties of the dough

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety2024
2. 2Improving The Quality Of Rye-Wheat Bread Varieties With The Use Of Non-Traditional Plant Raw Materials2024
3. 3Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products2024
4. 4Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread2024
5. 5IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS WITH LOW GLUTEN CONTENT2024 · 1 citations