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Technological properties of bakers’ yeasts in durum wheat semolina dough

✍ Scribed by Virgilio Giannone; Chiara Longo; Arcangelo Damigella; Domenico Raspagliesi; Alfio Spina; Massimo Palumbo

Book ID
106309801
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
432 KB
Volume
37
Category
Article
ISSN
1476-5535

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## Abstract Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influ