Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta

Although starch is the main component of flour, its role in determining the quality and suitability of wheat flour for the manufacture of different products has been much less studied. In the present study, wheat cultivars with different amylose/amylopectin ratios were obtained, and their effect on...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Morales, David, Bustos, Mariela, Pérez, Gabriela, Vanzetti, Leonardo, León, Alberto Edel, León, Alberto
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agropecuarias 2025
Materias:
waxy wheat
baked goods
starch
farinaceous
trigos waxy
panificados
almidón
farináceos
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/47268
Aporte de:
AgriScientia de Universidad Nacional de Córdoba

Ejemplares similares

Ejemplares similares