Wheat improves the quality of coarse cereals steamed bread by changing the gluten network
Investigating the effects of coarse cereal flour addition on steamed bread quality is crucial for expanding the processing and utilization of coarse cereals while overcoming technical challenges. Therefore, in this study, the effects of blending wheat flour with rye, proso millet, buckwheat, and pea...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003488 |
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