spelt flour
Selected indexed studies
- Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. (Molecules, 2023) [PMID:37110662]
- Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. (Microbiologyopen, 2020) [PMID:32045510]
- The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour. (Food Sci Technol Int, 2020) [PMID:32070142]
_Worker-drafted node — pending editorial review._
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- Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. (2023) pubmed
- Understanding whole-wheat flour and its effect in breads: A review. (2020) pubmed
- Determinants of wheat noodle color. (2018) pubmed
- Screening of α-amylase/trypsin inhibitor activity in wheat, spelt and einkorn by high-performance thin-layer chromatography. (2024) pubmed
- Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. (2020) pubmed
- The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour. (2020) pubmed
- The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour. (2023) pubmed
- Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. (2001) pubmed
- Flour fortification for nutritional and health improvement: A review. (2019) pubmed
- High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities. (2020) pubmed