Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency
Abstract Barley flours available on the market differ in particle size; thus, managing the rheological properties of the batter necessitates adjusting the water addition amount (WAA) during the production of barley flour products. This study explored how to change the WAA appropriately in such insta...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-03-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00345-2 |
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