Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use

• Published in: Journal of food science and technology Vol. 58; no. 4; pp. 1462 - 1469
• Main Authors: Paesani, Candela, Moiraghi, Malena, Sciarini, Lorena, Pérez, Gabriela T.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.04.2021; Springer Nature B.V
• Subjects: Bread; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dietary fiber; Flour; Food Science; Genotypes; Gluten; Lipids; Nutrition; Original; Original Article; Parameter modification; Particle size; Particle size distribution; Physicochemical properties; Predictions; Size distribution; Standardization; Water absorption; Wheat; Whole flour cookie; Hard wheat; Particle size; Whole flour bread; Soft wheat; Whole wheat flour

The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes p...