Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread

Research background. Wholewheat flour is a very good source of nutritional compoundsand functional ingredients for human diet. However, it causes negative effect on breadquality. Different milling techniques can be used to obtain wholewheat flour, minimizingthe negative effect of both bran and germ...

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Detalles Bibliográficos
Autores principales: Navarro, José Luis, Moiraghi, Malena, Quiroga, Fernanda Micaela, León, Alberto Edel, Steffolani, María Eugenia
Formato: article
Lenguaje:Inglés
Publicado: 2022
Materias:
Harina de trigo
Harina integral
Molienda
Análisis termogravimétrica
Pan
Calidad
Acceso en línea:http://hdl.handle.net/11086/29522
https://doi.org/10.17113/ftb.58.03.20.6766
https://www.ftb.com.hr/
Aporte de:
Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba

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