Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours

Journal of Cereal Science

Volumn 54, Issue 1, 2011, Pages 90-97

  Hidalgo, Alyssa ^a   Brandolini, Andrea ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Amylases; Heat damage indices; Reducing sugars; Triticum

Indexed keywords

TRITICUM; TRITICUM AESTIVUM; TRITICUM MONOCOCCUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 79960725539     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.05.002     Document Type: Article

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