Mejora de la harina de espelta mediante la adición de transglutaminase y su influencia en la calidad del pan de fermetación natural

Autor: Amante, Patricia Regina, Macedo, Maria Clara Coutinho, Silva, Viviane Dias Medeiros, Santos, Amanda Neris dos, Correia, Vinícius Tadeu da Veiga, Fante, Camila Argenta

Publikováno v: Research, Society and Development; Vol. 9 No. 8; e240985244
Research, Society and Development; Vol. 9 Núm. 8; e240985244
Research, Society and Development; v. 9 n. 8; e240985244
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The purpose of this work is to evaluate the quality of spelt flour in different concentrations of Transglutaminase (TGase) for the production of natural fermentation breads of spelt flour is known as an ancestral grain which, despite its nutritional

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2564fb66f19c0caf70530f0f6eaf306b
https://rsdjournal.org/index.php/rsd/article/view/5244