Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)-Reference-Cited by-同舟云学术

Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

Published:2017-09 Issue: Volume:77 Page:35-41
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sobczyk A.,Pycia K.,Stankowski S.,Jaworska G.,Kuźniar P.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

1. Official Methods of Analysis;AACC,2010

2. Kernel, milling and backing properties of spring-type spelt and einkorn wheats;Abdel-Aal;J. Cereal Sci.,1997

3. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products;Abdel-Aal;J. Food Compos. Anal.,2002

4. Technological assessment of grain spelt wheat;Achremowicz;Zesz. Nauk. AR Kraków,1999

5. The effect of different pulse additives to bread products;Achremowicz;EJPAU,2000

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour;Cereal Chemistry;2024-09-04

2. Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source;Gels;2024-06-12

3. Comparison of the baking value of wholegrain flours from different wheat types and pigmentation;European Food Research and Technology;2024-04-04

4. Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion;Foods;2023-12-21

5. Physicochemical, rheological, and baking properties of wheat flours from different mill streams;Cereal Chemistry;2023-12-20