Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product

Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product

A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated th...

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Bibliographic Details
Main Authors: Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, Antonella Pasqualone
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Plants
Subjects:
durum wheat
artichoke
quality characteristics
leavening test
functional bread
metabolic diseases
Online Access:https://www.mdpi.com/2223-7747/11/24/3409

Internet

https://www.mdpi.com/2223-7747/11/24/3409

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