the results concern the use of defatted sunflower meal with a high protein content (55.3%) added to durum wheat semoline (12.5% of protein) or to the flour (8.3% of protein). Quantities of 5%, 10%, 15%, and 20% of sunflower meal were added and the spaghetti and bread obtained were rich inproteincontent. The nutrtional quality increased up to double theprotein content.
Technological aspects of defatted sunflower meal addition to the production of hyperproteic spaghetti and bread.
Piergiovanni AR;
1988
Abstract
the results concern the use of defatted sunflower meal with a high protein content (55.3%) added to durum wheat semoline (12.5% of protein) or to the flour (8.3% of protein). Quantities of 5%, 10%, 15%, and 20% of sunflower meal were added and the spaghetti and bread obtained were rich inproteincontent. The nutrtional quality increased up to double theprotein content.File in questo prodotto:
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