Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated...

Full description

Bibliographic Details
Main Authors: Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, Vlad Mureșan, Andreea Pușcaș, Simona Maria Man, Carmen Rodica Pop, Sonia Ancuța Socaci, Marta Igual, Floricuța Ranga, Ersilia Alexa, Adina Berbecea, Anamaria Pop
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Einkorn
Spelt
Emmer
Nutritional composition
Bread quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001858

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524001858

Similar Items