Research Article
Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study
Table 1
Basic characteristics of flour used in the study.
| | | Moisture content | Protein | Wet gluten | Ash content | Dietary fiber | Total pentosan |
| | Wheat flour | 13.20% | 17.22% | 39.52% | 0.49% | — | 2.18% | | Tartary buckwheat flour | 12.77% | 11.16% | — | 0.78% | 2.11% | — |
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