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- W2500665143 abstract "Wheat is one of the most common cereal grains; it is rich in starch and can be ground into flour and semolina. The main objective of processing wheat is to make it more suitable from a practical, nutritional, food safety, human consumption and storage point of view. Processing methods are constantly being adjusted to improve the sensory properties of cereal products. This chapter presents the two products they are bread (leavened dough) and pasta (unleavened dough). Bread is obtained by baking dough in the oven after it has been kneaded, fermented and shaped. Pasta is made from a kneaded dough of semolina flour and water, which is shaped with a press and stabilized by drying (dried pasta); unlike bread, it does not rise, except minimally during cooking when the starch gelatinizes. Fermentation includes both microbiological activity (yeast and bacteria) and physicochemical changes in the dough." @default.
- W2500665143 created "2016-08-23" @default.
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- W2500665143 date "2016-05-27" @default.
- W2500665143 modified "2023-10-16" @default.
- W2500665143 title "From Wheat to Bread and Pasta" @default.
- W2500665143 doi "https://doi.org/10.1002/9781119296225.ch4" @default.
- W2500665143 hasPublicationYear "2016" @default.
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