Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients
The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinize...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
|
| Series: | Sustainability |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2071-1050/12/6/2235 |