PARENTI, Ottavia
PARENTI, Ottavia
Dipartimento di Scienze degli Alimenti e del Farmaco
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality
2020-01-01 Parenti, O.; Guerrini, L.; Cavallini, B.; Baldi, F.; Zanoni, B.
Techniques and technologies for the breadmaking process with unrefined wheat flours
2020-01-01 Parenti, O.; Guerrini, L.; Zanoni, B.
The bread making process of ancient wheat: A semi-structured interview to bakers
2019-01-01 Guerrini, L.; Parenti, O.; Angeloni, G.; Zanoni, B.
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods
2021-01-01 Parenti, O.; Guerrini, L.; Mompin, S. B.; Toldra, M.; Zanoni, B.
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality
2021-01-01 Parenti, O.; Guerrini, L.; Carini, E.; Zanoni, B.
The effect of kneading speed on breadmaking from unrefined wheat flour dough
2022-01-01 Parenti, O.; Zanoni, B.; Giuffre, M. R.; Guerrini, L.
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour
2019-01-01 Parenti, Ottavia; Lorenzo, Guerrini; Valentina, Canuti; Giulia, Angeloni; Piernicola, Masella; Bruno, Zanoni
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making
2022-01-01 Parenti, O.; Zanoni, B.; Baldi, F.; Guerrini, L.
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
2021-01-01 Parenti, O.; Guerrini, L.; Zanoni, B.; Marchini, M.; Tuccio, M. G.; Carini, E.
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties
2022-01-01 Parenti, O.; Albanese, L.; Guerrini, L.; Zanoni, B.; Zabini, F.; Meneguzzo, F.
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties
2021-01-01 Parenti, O.; Carini, E.; Marchini, M.; Tuccio, M. G.; Guerrini, L.; Zanoni, B.