Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. (Articolo in rivista) (literal)

Anno

• 2011-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1177/1082013210381547 (literal)

Alternative label

• Pasqualone A., Piergiovanni A.R., Caponio F., Paradiso V.M., Summo C., Simeone R. (2011)
  Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.
  in Food science and technology international
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Pasqualone A., Piergiovanni A.R., Caponio F., Paradiso V.M., Summo C., Simeone R. (literal)

Pagina inizio

• 135 (literal)

Pagina fine

• 138 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://fst.sagepub.com/content/17/2/135 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 17 (literal)

Rivista

• Food science and technology international (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note

• DOI: 10.1177/1082013210381547 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 4 (literal)

Note

• Scopu (literal)
• ISI Web of Science (WOS) (literal)
• ubMe (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Pasqualone A., Caponio F., Paradiso V.M., Summo C., Dipartimento PROGESA, Università di Bari Piergiovanni A.R., IGV-CNR Simeone R., Dipartimento DIBCA, Università di Bari (literal)

Titolo

• Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. (literal)

Abstract

• 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 out to compare the technological characteristics and the bread-making quality of Khorasan wheat, type Kamut and spelt (cv. Forenza), to those of common (cv. Rio) and durum wheat (cv. Norba). The results obtained show that both Forenza and Kamut gave an acceptable bread-making performance. A certain variability affected flour characteristics (protein content, carotenoid pigments and alveograph indices) over the 2 years of experimentation, due to environmental effects. This reflected on the corresponding breads but the statistical analysis indicated that, on the whole, Kamut bread was characterized by a high content of carotenoid pigments. Regarding sensory properties (profiled by means of 11 descriptors of visual appearance, texture, odor and flavor) and loaf volumes, breads from Forenza and Kamut appeared different from each other but similar to those obtained from Rio and Norba grown in the same environment, respectively. (literal)

Prodotto di

• Approcci omici e biotech per comprendere e migliorare la produttività e la qualità degli organismi vegetali (AG.P01.017.001) (Modulo)
• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)

Autore CNR

• ANGELA ROSA PIERGIOVANNI (Persona)

Insieme di parole chiave

• Keywords of "Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat." (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)
• Approcci omici e biotech per comprendere e migliorare la produttività e la qualità degli organismi vegetali (AG.P01.017.001) (Modulo)

Autore CNR di

• ANGELA ROSA PIERGIOVANNI (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food science and technology international (Rivista)

Insieme di parole chiave di

• Keywords of "Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat." (Insieme di parole chiave)