Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours

Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours

Common cereal processing through germination and fermentation usually has an important impact on the technological performance of the flours, mainly because of the activation of endogenous enzymes acting on macromolecules. The aim of the present study is to estimate the effect of germination and fer...

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Bibliographic Details
Main Authors: Iuliana Banu, Livia Patraşcu, Ina Vasilean, Georgiana Horincar, Iuliana Aprodu
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Applied Sciences
Subjects:
wheat
triticale
sourdough
rheological properties
Mixolab
Online Access:https://www.mdpi.com/2076-3417/10/21/7635

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