The effect of flaxseed addition on the quality and basic composition of wheat bread
收藏Most Wiedzy Open Research Data Catalog2026-04-17 收录
下载链接：
https://mostwiedzy.pl/en/open-research-data/the-effect-of-flaxseed-addition-on-the-quality-and-basic-composition-of-wheat-bread,52701580050798-0
下载链接
链接失效反馈官方服务：
资源简介：
The dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive bread.
提供机构：
Robert Tylingo; Szymon Mania
