RICERCA Research
Le strategie di processo per migliorare la panificazione da farine grezze Process strategies to improve bread making from raw flours
I
n this article, we talk about the baking process with Unrefined Wheat Flours (UWF) whose use requires changes to their specific characteristics. The main literature strategies for the baking with UWF suggest changing the bread making process by adding improving agents. However, the search for the possibility to modify the process, according to the different characteristics of the raw material, has been limited. All in all, the use of UWF in the bread making process requires further investigation with regards to the process strategies aimed at improving the end product quality and therefore to promote the consumption of healthy foods.
52
APRILE 2022 April
d’Italia
