Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

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
Main Authors: Nicola Secchi, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, Pasquale Catzeddu
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/7901901
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