Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality
Valeria Messina,
Jason Cano,
Anthony Silvio
et al.
Abstract:Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdoug… Show more
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