Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread
The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough pr...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sciendo
2021-06-01
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| coleção: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.2478/aucft-2021-0005 |
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