Journal of Food Processing / 2015 / Article / Tab 1

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 contentProteinWet glutenAsh contentDietary fiberTotal pentosan

Wheat flour13.20%17.22%39.52%0.49%2.18%
Tartary buckwheat flour12.77%11.16%0.78%2.11%

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