Table 1.
Formulation of bread, focaccia, and pizza crust, given for 100 g of flour. DW = product prepared by using durum wheat re-milled semolina; BC = product prepared by using a composite meal containing 60/100 g of durum wheat re-milled semolina and 40/100 g of Apulian black chickpea wholemeal flour.
| Product Type | Ingredient | |||||
|---|---|---|---|---|---|---|
| Durum Wheat Re-milled Semolina (g) |
Apulian Black Chickpea Wholemeal Flour (g) |
Water (g) |
Extra Virgin Olive Oil (g) |
Salt (g) |
Yeast (g) |
|
| Bread (BC) | 60 | 40 | 67 | - | 2 | 1 |
| Bread (DW) | 100 | - | 62 | - | 2 | 1 |
| Focaccia (BC) | 60 | 40 | 67 | 20 1 | 2 | 1 |
| Focaccia (DW) | 100 | - | 62 | 20 1 | 2 | 1 |
| Pizza crust (BC) | 60 | 40 | 67 | 10 | 2 | 1 |
| Pizza crust (DW) | 100 | - | 62 | 10 | 2 | 1 |
1 This amount is the sum of 10 g in the dough and 10 g used to oil the pans.