Durum and soft wheat flours in sourdough and straight-dough bread-making

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6254-6265

  Rinaldi, Massimiliano ^a   Paciulli, Maria ^a   Caligiani, Augusta ^a   Sgarbi, Elisa ^a   Cirlini, Martina ^a   Dall’Asta, Chiara ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Bread; Durum wheat; Physical analysis; Shelf life; Sourdough

Indexed keywords

BREADMAKING; DEHYDRATION; FOOD PRODUCTS;

BREAD; DURUM WHEATS; PHYSICAL ANALYSIS; SHELF LIFE; SOURDOUGH;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84942197943     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1787-2     Document Type: Article

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