Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

Journal of Cereal Science

Volumn 77, Issue , 2017, Pages 35-41

  Sobczyk, A ^a   Pycia, K ^a   Stankowski, S ^b   Jaworska, G ^a   Kuzniar P ^a  

^a UNIVERSITY OF RZESZÓW   (Poland)

^b WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Flour; Rheological properties of dough; Spelt; Textural properties of bread

Indexed keywords

EID: 85026259508     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.07.013     Document Type: Article

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