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Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread Cover

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
By: Justyna Belcar,  Anna Sobczyk,  Tomasz R. Sekutowski,  Sławomir Stankowski and  Józef Gorzelany  
Open Access
|Jun 2021

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DOI: https://doi.org/10.2478/aucft-2021-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 53 - 66
Submitted on: Feb 15, 2021
Accepted on: May 14, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
einkorn,
emmer,
spelt,
dough rheology bread baking,
physicochemical properties of bread,
TPA
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Justyna Belcar, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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