Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars
Alessio Cappelli, Jessica Canessa, Enrico Cini
Topics & Concepts
RheologySnowFood scienceWheat breadContext (archaeology)CultivarChemistryWheat flourEnvironmental scienceAgronomyMaterials scienceComposite materialBiologyGeographyMeteorologyPaleontologyFood composition and propertiesPolysaccharides Composition and ApplicationsMeat and Animal Product Quality