Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices

By A. Marti, A. Ulrici, G. Foca, L. Quaglia, M. A. Pagani. 2015

68 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Mechanical Engineering

View Paper: https://www.semanticscholar.org/paper/e11627bbe9971201d2d026fca80d888ee80846e3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. G. Cardone
2. L. Quaglia
3. M. A. Pagani
4. A. Nicolodi

Citations in the corpus

• Sprouted wheat as an alternative to conventional flour improvers in bread-making (2016, background): “Moreover, 56   bread from extensively sprouted wheat show very poor characteristics, with a sticky 57   and gummy crumb (McCleary and Sturgeon, 2002).”