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
Ultimo
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).
2022
Istituto di Chimica Biomolecolare - ICB - Sede Secondaria Catania
food fortification
hemp flour
durum wheat cultivar
amino acids
fatty acids.
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Descrizione: Rheological and nutritional profile of spaghetti and bread fortified with hemp flours
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/414510
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