Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6377904 | Journal of Cereal Science | 2013 | 5 Pages |
Abstract
⺠Aged durum wheat semolina yields bread with lower volume. ⺠Aged durum wheat semolina yields bread with thicker crust and altered crust color. ⺠Storage time affects semolina bread-making performances more than packaging type. ⺠Loss of bread volume is due to increased strength of dough from aged semolina. ⺠Shelf life studies of semolina should consider bread-making performances.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agronomy and Crop Science
Authors
Fabio Licciardello, Valeria Rizzo, Oscar Grillo, Gianfranco Venora, Giuseppe Muratore,