Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a commercial blend with strong and tenacious gluten (48T) and the other coming from one single cultivar, characterized for having weak and sticky glu...

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Bibliographic Details

Published in:	Journal of food quality Vol. 2018; no. 2018; pp. 1 - 10
Main Authors:	Catzeddu, Pasquale, Piga, Antonio, Conte, Paola, Del Caro, Alessandra, Pinna, Ivo, Fadda, Costantino, Secchi, Nicola, Fois, Simonetta
Format:	Journal Article
Language:	English
Published:	Cairo, Egypt Hindawi Publishing Corporation 01-01-2018 Hindawi John Wiley & Sons, Inc Hindawi Limited Hindawi-Wiley
Subjects:	Bakeries Bread Consumer preferences Dairy industry Fermentation Food quality Gluten Particle size Pasta Proteins Rheology Italy
Online Access:	Get full text
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