Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread

European Food Research and Technology

Volumn 218, Issue 1, 2003, Pages 49-55

  Raffo, Antonio ^a   Pasqualone, Antonella ^b   Sinesio, Fiorella ^a   Paoletti, Flavio ^a   Quaglia, Giovanni ^a   Simeone, Rosanna ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Bread; Durum wheat; Rheological properties; Sensory attributes; Staling

Indexed keywords

CULTIVATION; FERMENTATION; FOOD PROCESSING; HYDRATION; MOISTURE; RHEOLOGY; YEAST;

BREAD; DURUM WHEAT; SENSORY ATTRIBUTES; STALING;

CROPS;

FERMENTATION; HYDRATION; MOISTURE; RHEOLOGICAL PROPERTIES; VARIETIES; WHEAT; YEASTS;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 10444223353     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0793-1     Document Type: Article

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