Browse

The aim of this paper was to investigate the effect of defatted rapeseed flour addition from which proteins were extracted (DRF) on quality characteristics of bread as a finished product by baking test, rheological and microstructural examination. The dough rheological properties were determined by using the Alveograph device and its microstructure was analyzed by using the epifluorescence light microscopy (EFLM). Also, there were conducted analyses on the bread quality prepared from composite flour (wheat flour 6...