Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

LWT

Volumn 59, Issue 2P1, 2014, Pages 973-980

  Mariotti, Manuela ^a   Garofalo, Cristiana ^b   Aquilanti, Lucia ^b   Osimani, Andrea ^b   Fongaro, Lorenzo ^a   Tavoletti, Stefano ^b   Hager, Anna Sophie ^c   Clementi, Francesca ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Barley; Bread; Dough rheology; Phytates; glucans

Indexed keywords

CHEMICAL ANALYSIS; CHOLESTEROL; NUTRITION; FOOD PRODUCTS; SENSORY ANALYSIS;

BAKING INDUSTRY; BARLEY; BARLEY FLOURS; BREAD; DOUGH RHEOLOGY; GLUCANS; PHYTATE; SOURDOUGH BREAD; WHEAT FLOURS; Β-GLUCAN; PHYTATES;

SENSORY ANALYSIS; BAKERIES;

HORDEUM; TRITICUM AESTIVUM;

EID: 84907597259     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.052     Document Type: Article

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