Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

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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Bibliographic Details
Main Authors: Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Coarse cereal
Steamed bread
Gluten microstructure
Textural properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003488
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