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