Sector:
Grains
Category:
Quality & Safety
Description:
A study concluded that the inclusion of up to 40% of buckwheat flour in formulations had favourable impacts on the leavening characteristics of gluten free breads and thus on the overall quality.
Target groups:
Students
Training Formats:
Web page
Keywords:
Fibre content; Nutritional quality
Language:
English
Last name:
Sonja Smole Možina
Organisation:
UL