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- W159266512 abstract "A wide variety of non-wheat grains including rice, sorghum, maize, tef and buckwheat are used in the production of non-wheat breads. Such breads fall into two main categories: normal pan breads and traditional bread products, which consist mainly of flatbreads. The absence of gluten during the use of non-wheat grain flours to produce bread poses significant challenges, because such flours lack the viscoelastic properties essential for successful bread production. The technology of non-wheat bread production includes the use of hydrocolloids, enzymes and sourdough fermentation, which have been shown to improve the quality of non-wheat bread. Factors such as grain quality, flour quality and the type of microbial cultures used during fermentation influence the quality of traditional non-wheat flatbread products." @default.
- W159266512 created "2016-06-24" @default.
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- W159266512 date "2012-01-01" @default.
- W159266512 modified "2023-10-03" @default.
- W159266512 title "The quality of breads made with non-wheat flours" @default.
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