Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

In Peru, wheat (<i>Triticum aestivum</i> L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bak...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana María Muñoz
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Subjects:	wheat flour quality gluten gliadin glutenin
Online Access:	https://www.mdpi.com/2304-8158/12/9/1789