The initial activities of this PhD project have been focused on the study of the flat breads typical of the Mediterranean basin and then the innovation of selected products with legume protein. Preliminarily, a survey was conducted by collecting information in a database of all flat breads of the nine countries involved in the FlatBreadMine Project. Subsequently, a gluten-free focaccia has been formulated, with the design of experiments approach, to study the effect of the dry-fractionated pea protein, rice and corn flour on the physicochemical and sensory properties, to obtain a product with a good texture, organoleptic and nutritional profile.
Flat breads: past, present and future
Francesca Vurro
2023-01-01
Abstract
The initial activities of this PhD project have been focused on the study of the flat breads typical of the Mediterranean basin and then the innovation of selected products with legume protein. Preliminarily, a survey was conducted by collecting information in a database of all flat breads of the nine countries involved in the FlatBreadMine Project. Subsequently, a gluten-free focaccia has been formulated, with the design of experiments approach, to study the effect of the dry-fractionated pea protein, rice and corn flour on the physicochemical and sensory properties, to obtain a product with a good texture, organoleptic and nutritional profile.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
