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The bread making process of ancient wheat: A semi-structured interview to bakers 1-gen-2019 Guerrini, L.; Parenti, O.; Angeloni, G.; Zanoni, B.
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 1-gen-2019 Parenti, Ottavia; Lorenzo, Guerrini; Valentina, Canuti; Giulia, Angeloni; Piernicola, Masella; Bruno, Zanoni
Techniques and technologies for the breadmaking process with unrefined wheat flours 1-gen-2020 Parenti, O.; Guerrini, L.; Zanoni, B.
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 1-gen-2020 Parenti, O.; Guerrini, L.; Cavallini, B.; Baldi, F.; Zanoni, B.
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 1-gen-2021 Parenti, O.; Guerrini, L.; Zanoni, B.; Marchini, M.; Tuccio, M. G.; Carini, E.
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 1-gen-2021 Parenti, O.; Carini, E.; Marchini, M.; Tuccio, M. G.; Guerrini, L.; Zanoni, B.
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 1-gen-2021 Parenti, O.; Guerrini, L.; Carini, E.; Zanoni, B.
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods 1-gen-2021 Parenti, O.; Guerrini, L.; Mompin, S. B.; Toldra, M.; Zanoni, B.
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making 1-gen-2022 Parenti, O.; Zanoni, B.; Baldi, F.; Guerrini, L.
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties 1-gen-2022 Parenti, O.; Albanese, L.; Guerrini, L.; Zanoni, B.; Zabini, F.; Meneguzzo, F.
The effect of kneading speed on breadmaking from unrefined wheat flour dough 1-gen-2022 Parenti, O.; Zanoni, B.; Giuffre, M. R.; Guerrini, L.
Mostrati risultati da 1 a 11 di 11
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