The use of red lentil flour in bakery products

Documents, News, Trend

The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

A new interesting research paper by Mia Marchini, Eleonora Carini, Nicolò Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini and Nicoletta Pellegrini.

A study on the use of red lentil flour for bakery products development.

Can we help you?

Do you have a new project we might tackle together?

E-mail

nuovi_progetti@openfields.it

Phone

Tel: +39 0521 1812730

© 2021 OPEN FIELDS srl
Limited Liability Company CF/P.IVA: 02574520348 / REA Parma: 249687
Registered office: via Sanguigna 130, 43052 Colorno (PR), Italy
Administrative headquarters: Strada Madonna Dell’Aiuto 7/A, 43126 Parma (PR), Italy
PEC: postmaster@pec.openfields.it | Tel +39 0521 1812730

Cookie Policy

The use of red lentil flour in bakery products

Related news

The transition to a healthy, balanced and sustainable diet

Trailer Caterpillar Project

Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity

Can we help you?

Do you have a new project we might tackle together?

E-mail

Phone