Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

European Food Research and Technology

Volumn 219, Issue 6, 2004, Pages 630-634

  Pasqualone, Antonella ^a   Caponio, Francesco ^a   Simeone, Rosanna ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bread; Chopin alveograph; Durum wheat; Re milled semolina; Specific volume

Indexed keywords

ACIDITY; COMMINUTION; GRAIN (AGRICULTURAL PRODUCT); PIGMENTS; PROTEINS; QUALITY CONTROL; SAMPLING;

BREAD; RE-MILLING; SEDIMENTATION HEIGHT; TITRATABLE ACIDITY;

FOOD PRODUCTS;

ACIDITY; COMMINUTION; FOOD; PIGMENT; PROTEINS; QUALITY CONTROL; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 10444275116     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1023-1     Document Type: Article

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