Technological characteristics of wheat flour blends with oat grind products
2008
Czubaszek, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The bread produced from wheat and oat flour blended with oat bran and ground oat exhibited a better nutritional value than bread made from oat flour. It contained more proteins and lipids high in polyunsaturated fatty acids, but lower in total carbohydrates, as compared to wheat bread, both white and dark
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