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- Andrioti-Petropoulou, Lito, et al. Show all 4 Authors
- Journal of food science and technology 2019 v.56 no.1 pp. 367-375
- antioxidant activity; barley; barley flour; biscuits; particle size; phenolic compounds; porosity; rye; rye flour; texture; wheat; wheat flour
- ... The biscuit-making performance of flour depends on both its botanical source and particle size. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Moreover, in order to investigate the effect of particle size, a commercial and two jet milled finer samples of both rye and barley flours were used. For ...