Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder

In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: bis...

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Bibliographic Details
Main Authors: Mariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa, Gabriel Suster
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
spelt flour
grape pomace
composite flour
pastry products
phytochemical compounds
antioxidant properties
Online Access:https://www.mdpi.com/2304-8158/12/17/3239

Internet

https://www.mdpi.com/2304-8158/12/17/3239

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