Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’).

in European Food Research and Technology volume 245, 1399–1408

Leia o trabalho completo aqui.