Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat

Food Science and Technology International

Volumn 17, Issue 2, 2011, Pages 135-142

  Pasqualone, A ^a   Piergiovanni, A R ^b   Caponio, F ^a   Paradiso, V M ^a   Summo, C ^a   Simeone, R ^a  

^a UNIVERSITY OF BARI   (Italy)

^b CNR   (Italy)

Author keywords

Bread; Common wheat; Durum wheat; Kamut; Spelt

Indexed keywords

BREAD; COMMON WHEAT; DURUM WHEATS; KAMUT; SPELT;

VISUALIZATION;

FOOD PRODUCTS;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA; TRITICUM TURGIDUM SUBSP. DURUM;

CAROTENOID; VEGETABLE PROTEIN;

ADULT; ARTICLE; BREAD; CEREAL; CHEMISTRY; EVALUATION; FEMALE; FLOUR; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; PHYSICAL CHEMISTRY; WHEAT;

ADULT; BREAD; CAROTENOIDS; CEREALS; FEMALE; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MALE; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; TRITICUM; YOUNG ADULT;

EID: 79959370449     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210381547     Document Type: Article

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