Publications by authors named "Magdalena Czyz"
Article Synopsis
- There's a growing consumer interest in organic foods, which is increasing focus on cultivating ancient cereal species like mountain rye, prompting research into its baking potential.
- The study compared the baking properties of six different flours from milled mountain rye, assessing quality factors like moisture, protein, and acidity.
- Results showed that bread made with lactic acid-fermented dough had better volume and taste, while lower-extract flour produced the highest quality bread overall.
