Animal Science and Food Technology

Oksana Naumenko

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Investigation of wheat gluten properties and its effect on bread quality


Inna Hetman, Ivanna Lukianchuk, Oksana Naumenko, Volodymyr Kovbasa, Liubov Tkachenko
Keywords: hemp flour; sourdough; quality indicators; nutritional value; bakery products

Hetman, I., Lukianchuk, I., Naumenko, O., Kovbasa, V., & Tkachenko, L. (2026). Investigation of wheat gluten properties and its effect on bread quality. Animal Science and Food Technology, 17(1), 46-59. https://doi.org/10.31548/animal.1.2026.46