Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with <i>Portulaca oleracea</i> L. Quality Traits of Purslane-Fortified Bread.

Rheological Characteristics The results of the rheological characteristics ( Table 2 ) show that the origin of the purslane did not result in significant differences in the properties of the dough; on the contrary, the different percentages of substitution of wheat semolina with dried purslane induced highly significant differences both on the parameters detected by alveograph and farinograph.

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