In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological ...