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Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage

The ‘Signuredda’ bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum whe...

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Detalles Bibliográficos
Autores principales:	Sanfilippo, Rosalia, Canale, Michele, Dugo, Giacomo, Oliveri, Cinzia, Scarangella, Michele, Strano, Maria Concetta, Amenta, Margherita, Crupi, Antonino, Spina, Alfio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005074/ https://www.ncbi.nlm.nih.gov/pubmed/36903984 http://dx.doi.org/10.3390/plants12051125

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