In this study, the effect of different durum wheat varieties on the sensorial and nutritional
quality of bread was assessed. In particular, bread manufactured with six wheat cultivars …

In this work the effect of six varieties of durum wheat semolina on the bread physico-
chemical and sensorial properties was addressed. In particular, whole grains of durum …

In this study, breads varying in yeast content and therefore leading to distinct cellular
structures are investigated. Firstly, X-ray microtomography is used to characterize not only …

Bread is a major staple food consumed daily in all parts of the world. A significant part of the
human population cannot tolerate gluten, a storage protein found in wheat, rye and barley …

The growing sensibility toward those foods that are characterized by natural and healthy
features has raised the interest toward alternative wheat cereals. This research was carried …

Bread and crumb features were used to compare differences between winter wheat varieties
and commercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further …

This study aimed to explore the feasibility of substituting wheat flour with varying levels
(10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds …

Featured Application Bakery industry, as nutritional and functional breads, with a
considerable contribution to balance the daily diet for children and seniors in terms of …

The present work aimed to assess flour properties and bread-making quality of “old” Italian
wheat (Triticum aestivum L. ssp. aestivum.) cultivars (n= 7) by combining physicochemical …

The relationships between breadmaking quality, kernel properties (physical and chemical),
and dough rheology were investigated using flours from six genotypes of Syrian wheat lines …