The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs

The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs

“Pani carasau” is a traditional Sardinian bread, made with re-milled durum wheat semolina, with a long shelf-life. The production process is highly energy consuming, but its automation can make it more energy-efficient and sustainable. This requires a deep knowledge of the rheological parameters of...

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Bibliographic Details
Main Authors: Fabio Fanari, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Sustainability
Subjects:
breadmaking
Burgers model
dough rheology
water
ingredients
kneading
Online Access:https://www.mdpi.com/2071-1050/12/7/2705

Internet

https://www.mdpi.com/2071-1050/12/7/2705

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