Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa fl...

Descripción completa

Detalles Bibliográficos
Autores principales: Gałkowska, Dorota, Witczak, Teresa, Witczak, Mariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623549/
https://www.ncbi.nlm.nih.gov/pubmed/34834126
http://dx.doi.org/10.3390/molecules26227033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623549/
https://www.ncbi.nlm.nih.gov/pubmed/34834126
http://dx.doi.org/10.3390/molecules26227033

Ejemplares similares