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...

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Hlavní autoři:	Dorota Gałkowska, Teresa Witczak, Mariusz Witczak
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-11-01
Edice:	Molecules
Témata:	spelt einkorn DSC creep and recovery pasta
On-line přístup:	https://www.mdpi.com/1420-3049/26/22/7033
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