Research carried out in the laboratories of the University of Pisa and the University of Turin considered different types of flours and yeasts, highlighting the potential of different cereal grains as well as the high variability in bioactive compounds of soft wheat cultivars, capable of giving specific characteristics to doughs, especially after rising. The study highlighted the need for a specific selection of yeast strains for wholemeal flours, in order to increase the protechnological, nutritional and nutraceutical properties of doughs, providing fermented doughs with more functional properties.
In arrivo farine e superlieviti per il pane del futuro
BLANDINO M.;REYNERI A.Last
2021-01-01
Abstract
Research carried out in the laboratories of the University of Pisa and the University of Turin considered different types of flours and yeasts, highlighting the potential of different cereal grains as well as the high variability in bioactive compounds of soft wheat cultivars, capable of giving specific characteristics to doughs, especially after rising. The study highlighted the need for a specific selection of yeast strains for wholemeal flours, in order to increase the protechnological, nutritional and nutraceutical properties of doughs, providing fermented doughs with more functional properties.
File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
Agnolucci et al., 2021 Molini d'Italia.pdf
Accesso riservato
Descrizione: pdf editoriale
Tipo di file:
PDF EDITORIALE
Dimensione
602.86 kB
Formato
Adobe PDF
|
602.86 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
