Secchi, Nicola (2017) The Ability of ovine whey powder to improve quality of Sardinian bakery products. Doctoral Thesis.
Ovine whey is a by-product of the dairy industry, which is widely available in the Mediterranean area; its potential to improve the rheological properties of semolina-based dough, the quality indexes of bread and the shelf life of a typical Sardinian cheese cake has been the subject of investigation.
In the first part of this PhD thesis, 2 low grade semolinas (LGS) were used (one obtained from a modern wheat cultivar with strong and tenacious gluten, and the other obtained from an old wheat variety with weak and stick gluten) and mixed with 2 commercial ovine whey powders (OWP) and rheological properties of the dough were studied.
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