PARENTI, OTTAVIA
PARENTI, OTTAVIA
Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI)
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality
2020 Parenti O.; Guerrini L.; Cavallini B.; Baldi F.; Zanoni B.
Techniques and technologies for the breadmaking process with unrefined wheat flours
2020 Parenti O.; Guerrini L.; Zanoni B.
The bread making process of ancient wheat: A semi-structured interview to bakers
2019 Guerrini L.; Parenti O.; Angeloni G.; Zanoni B.
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods
2021 Parenti O.; Guerrini L.; Mompin S.B.; Toldra M.; Zanoni B.
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality
2021 Parenti O.; Guerrini L.; Carini E.; Zanoni B.
The effect of kneading speed on breadmaking from unrefined wheat flour dough
2022 Parenti O.; Zanoni B.; Giuffre M.R.; Guerrini L.
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour
2019 OTTAVIA PARENTI, LORENZO GUERRINI, VALENTINA CANUTI, GIULIA ANGELONI, PIERNICOLA MASELLA, BRUNO ZANONI
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making
2022 Parenti O.; Zanoni B.; Baldi F.; Guerrini L.
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
2021 Parenti Ottavia, Guerrini Lorenzo, Zanoni Bruno
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties
2022 Parenti O.; Albanese L.; Guerrini L.; Zanoni B.; Zabini F.; Meneguzzo F.
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties
2021 Parenti O.; Carini E.; Marchini M.; Tuccio M.G.; Guerrini L.; Zanoni B.