Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics

Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different envi...

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Bibliographic Details
Main Authors: Andrea Brandolini, Mara Lucisano, Manuela Mariotti, Lorenzo Estivi, Alyssa Hidalgo
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
colour
farinograph
rheofermentograph
viscoelastic behaviour
bread shelf life
crumb porosity
Online Access:https://www.mdpi.com/2304-8158/12/8/1610

Internet

https://www.mdpi.com/2304-8158/12/8/1610

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