Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fe...

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Bibliographic Details
Main Authors: Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav Hadnađev
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
ancient wheat
antioxidant activity
bioaccessibility
breadmaking
sourdough
Online Access:https://www.mdpi.com/2304-8158/11/24/3985

Internet

https://www.mdpi.com/2304-8158/11/24/3985

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