Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat sa...

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Detalles Bibliográficos
Autores principales: Pagani, Maria Ambrogina, Giordano, Debora, Cardone, Gaetano, Pasqualone, Antonella, Casiraghi, Maria Cristina, Erba, Daniela, Blandino, Massimo, Marti, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466235/
https://www.ncbi.nlm.nih.gov/pubmed/32752209
http://dx.doi.org/10.3390/foods9081035

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466235/
https://www.ncbi.nlm.nih.gov/pubmed/32752209
http://dx.doi.org/10.3390/foods9081035

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