Investigations into Flour Mixes of Triticum Monococcum and Triticum Spelta

@article{KcznManninger2018InvestigationsIF,
  title={Investigations into Flour Mixes of Triticum Monococcum and Triticum Spelta},
  author={Katalin K{\'o}cz{\'a}n-Manninger and Katalin Badak-Kerti},
  journal={Hungarian Journal of Industry and Chemistry},
  year={2018},
  volume={46},
  pages={63 - 66}
}
Bread samples were made using flour mixes of Triticum monococcum (Tr. monococcum) and Triticum spelta (Tr. spelta) . They were tested for their rheological behaviour over the first 3 days of storage at room temperature, and for their characteristics based on a Hungarian Standard. Parameters were set such as the volume of the baked product, baking loss, crumb characteristics and elasticity of crumbs. The behaviour of flour from einkorn wheat is different to that of Tr. spelta . The properties of… CONTINUE READING

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