Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
The research featured two species of buckwheat: Fagopyrum esculentum Moench.and Fagopyrum tataricum (L.) Gaertn.The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties.The biscuits were tested for chemical composition, rheology, color, baking qual