Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture.

In the present study, the rheological and baking properties of blends containing bread wheat flour and durum wheat semolina were analyzed. Two bread wheat varieties (Almansor, Pirana), three durum wheat varieties (Celta, Hélvio, Marialva) and two replacement levels (25 and 60%) were used to determine differences in dough behaviour and bread properties.

in Emir. J. Food Agric. 28(6): 389-397

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