Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 549-555

  Hidalgo, Alyssa ^a   Brandolini, Andrea ^b   Gazza, Laura ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b CRA Unita di Ricerca per la Selezione dei Cereali e la Valorizzazione delle varieta vegetali (SCV)   (Italy)

^c Unità di Ricerca per la Valorizzazione Qualitativa Dei Cereali   (Italy)

Author keywords

Einkorn; Furosine; Lutein; Rapid visco analyzer; Seed fractions; Steaming treatment; Tocols

Indexed keywords

AMYLASE; PROTEIN; TOCOPHEROL; XANTHOPHYLL;

ARTICLE; BRAN; COOKING; FLOUR; GELATINIZATION; SEDIMENTATION; TRITICUM MONOCOCCUM; WHEAT;

TRITICUM AESTIVUM; TRITICUM MONOCOCCUM;

EID: 46049107336     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.017     Document Type: Article

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