Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile org...

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Detalles Bibliográficos
Autores principales: Ficco, Donatella Bianca Maria, Saia, Sergio, Beleggia, Romina, Fragasso, Mariagiovanna, Giovanniello, Valentina, De Vita, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5648824/
https://www.ncbi.nlm.nih.gov/pubmed/29051605
http://dx.doi.org/10.1038/s41598-017-14113-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5648824/
https://www.ncbi.nlm.nih.gov/pubmed/29051605
http://dx.doi.org/10.1038/s41598-017-14113-5

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