Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovann...

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Autors principals: Marina Mefleh, Fatma Boukid, Costantino Fadda
Format: Article
Idioma:English
Publicat: MDPI AG 2022-10-01
Col·lecció:Life
Matèries:
ancient wheat
genetic improvement
grain composition
dough rheology
bread
Accés en línia:https://www.mdpi.com/2075-1729/12/10/1613

Internet

https://www.mdpi.com/2075-1729/12/10/1613

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