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Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality

par Bianchi, Alessandro;Venturi, Francesca;Zinnai, Angela;Taglieri, Isabella;Najar, Basma ;Macaluso, Monica;Merlani, Giorgio;Angelini, Luciana Gabriella;Tavarini, Silvia;Clemente, Clarissa;Sanmartin, Chiara
Référence Foods, 12, 6, 1351
Publication Publié, 2023-03

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Titre:	Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
Auteur:	Bianchi, Alessandro; Venturi, Francesca; Zinnai, Angela; Taglieri, Isabella; Najar, Basma; Macaluso, Monica; Merlani, Giorgio; Angelini, Luciana Gabriella; Tavarini, Silvia; Clemente, Clarissa; Sanmartin, Chiara
Informations sur la publication:	Foods, 12, 6, 1351
Statut de publication:	Publié, 2023-03
Sujet CREF:	Nutrition
Mots-clés:	baker’s yeast bread
	bread color
	dough volume increase
	nutritional quality
	old variety
	sensory quality
	sourdough bread
	VOCs
	wheat flour
Note générale:	SCOPUS: ar.j
Langue:	Anglais
Identificateurs:	urn:issn:2304-8158
	info:doi/10.3390/foods12061351
	info:scp/85151368062