Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

LWT

Volumn 53, Issue 1, 2013, Pages 233-239

  Dall'Asta, Chiara ^a   Cirlini, Martina ^a   Morini, Elisa ^a   Rinaldi, Massimiliano ^a   Ganino, Tommaso ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Antioxidant capacity; Chestnut flour; Physical properties; Volatile compounds; Wheat flour

Indexed keywords

CHEMICAL PROPERTIES; FRUITS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANT CAPACITY; BREAD MAKING; CHESTNUT FLOUR; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PROPERTY; PROXIMATE COMPOSITIONS; VOLATILE COMPOUNDS; VOLATILE PROFILE; WHEAT BREADS; WHEAT FLOURS;

ANTIOXIDANTS;

TRITICUM AESTIVUM;

EID: 84876742504     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.025     Document Type: Article

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