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Relationship of protein to the textural characteristics of buckwheat products: analysis with various buckwheat flour fractions



Relationship of protein to the textural characteristics of buckwheat products: analysis with various buckwheat flour fractions



Fagopyrum 16: 79-83



The relationship between protein and textural characteristics of buckwheat products was studied using various buckwheat flour fractions of different protein content. All the textural characteristics studied, i.e., hardness, cohesiveness, springiness and chewiness, except for adhesiveness of heated doughs made from the buckwheat flour fractions correlated negatively with their protein content. On the other hand, the adhesiveness of the heated doughs correlated positively with protein content.

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Accession: 004298431

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