Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients

Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients

The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinize...

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Bibliographic Details
Main Authors: Fabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Sustainability
Subjects:
breadmaking
doughs
energy performance
ingredients
kneading
salt
semolina
sustainability
thermal properties
yeast
Online Access:https://www.mdpi.com/2071-1050/12/6/2235

Internet

https://www.mdpi.com/2071-1050/12/6/2235

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