Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural c...

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Veröffentlicht in:	RSC advances 2020-07, Vol.1 (47), p.28114-2812
Hauptverfasser:	Liu, Tingting, Duan, Huping, Mao, Xiaohui, Yu, Xiuzhu
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Chemistry Dietary fiber Dough Flour Functional groups Gluten Microstructure Rheological properties Rheology Wheat
Online-Zugang:	Volltext
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