Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.

Andriana Lazou, Georgios Anastasiadis, Tarsia Provata, Zoi Koliou,Styliani Protonotariou

Journal of the science of food and agriculture（2022）

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摘要

Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.

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关键词

baking process,image analysis,rheology,sorption,sweet baked goods,texture

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