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MASO-INTERNATIONAL

sensory profile

The baking potential of wheat-fonio flour composites evaluated by Mixolab

Authors: Michaela Drábková, Marie Hrušková and Ivan Švec
Keywords: PCA, baking test, fonio flour, mixolab, sensory profile, wheat flour

Wheat-fonio flour composites were blended in ratios of 97.5:2.5, 95:5 and 90:10 wt. % using commercial types of both cereal materials, thanks to which the dietary fibre content was elevated stepwise. The basic analytics of the tested composites were depicted by the Zeleny sedimentation test and the Falling Number test, the results of which were … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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