Bread-making from durum wheat is based on the use of re-milled semolina. It is a kind of flour that, similarly to semolina, is characterised by a yellow colour but it is composed by smaller particles. The characteristics of the starting flours have a great influence on the quality of bread and must be taken in account when choosing the most suitable bread-making process. In this research 10 samples of re-milled semolina used by local breadmaker were analysed to evaluate their technological quality. The obtained results showed a great variability of all the examined characteristics.
Variabilità delle caratteristiche tecnologiche di semole rimacinate per panificazione
PASQUALONE, Antonella;CAPONIO, Francesco;DIGESU AM;
2006-01-01
Abstract
Bread-making from durum wheat is based on the use of re-milled semolina. It is a kind of flour that, similarly to semolina, is characterised by a yellow colour but it is composed by smaller particles. The characteristics of the starting flours have a great influence on the quality of bread and must be taken in account when choosing the most suitable bread-making process. In this research 10 samples of re-milled semolina used by local breadmaker were analysed to evaluate their technological quality. The obtained results showed a great variability of all the examined characteristics.File in questo prodotto:
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