Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa fl...

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Bibliographic Details
Main Authors: Dorota Gałkowska, Teresa Witczak, Mariusz Witczak
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Molecules
Subjects:
spelt
einkorn
DSC
creep and recovery
pasta
Online Access:https://www.mdpi.com/1420-3049/26/22/7033

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