| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543221 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Heat damage was monitored during water biscuits processing from three wheat species. ⺠Heat damage, colour and water activity were also studied at different baking times. ⺠Einkorn dough showed lower maltose content, because of the lower β-amylase activity. ⺠Einkorn products were lighter and showed more limited heat damage than other wheats.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alyssa Hidalgo, Andrea Brandolini,