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Durum and soft wheat flours in sourdough and straight-dough bread-making
In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately afte...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2015
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573124/ https://ncbi.nlm.nih.gov/pubmed/26396371 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1787-2 |
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