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Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
International Journal of Food Studies
The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural anddoi:10.7455/ijfs/3.1.2014.a1 fatcat:tqoih5fb6bekxfvwkwllk2coha