The objective of this work was to study rheological and chemical qualities (fatty acids, total phenolic and amino acids content, antiradical capacity) in samples of spaghetti and bread made from "Ciclope" durum wheat semolina fortified with different percentages of hemp flours cv Futura 75. Hemp flours were sieved at 0.530 mm (Hemp -1) and 0.236 mm (Hemp -2).
Rheological and nutritional profile of spaghetti and bread fortified with hemp flours
Maria Grazia Melilli
2022
Abstract
The objective of this work was to study rheological and chemical qualities (fatty acids, total phenolic and amino acids content, antiradical capacity) in samples of spaghetti and bread made from "Ciclope" durum wheat semolina fortified with different percentages of hemp flours cv Futura 75. Hemp flours were sieved at 0.530 mm (Hemp -1) and 0.236 mm (Hemp -2).File in questo prodotto:
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