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Article

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.

Scientific reports - 19 Oct 2017

Ficco Donatella Bianca Maria, Saia Sergio, Beleggia Romina, Fragasso Mariagiovanna, Giovanniello Valentina, De Vita Pasquale

Abstract excerpt

Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Source

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Identifiers

PMID: 29051605
DOI: 10.1038/s41598-017-14113-5
PMCID: PMC5648824

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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