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

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

“Avanzi 3-Grano 23” (G23) is an old variety of <i>Triticum aestivum</i> from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is...

Full description

Bibliographic Details
Main Authors: Alessandro Bianchi, Francesca Venturi, Angela Zinnai, Isabella Taglieri, Basma Najar, Monica Macaluso, Giorgio Merlani, Luciana Gabriella Angelini, Silvia Tavarini, Clarissa Clemente, Chiara Sanmartin
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
wheat flour
old variety
sensory quality
VOCs
bread color
nutritional quality
Online Access:https://www.mdpi.com/2304-8158/12/6/1351

Internet

https://www.mdpi.com/2304-8158/12/6/1351

Similar Items