Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centro...

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Bibliographic Details
Main Authors: Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
bioactive compounds
bread
digestion
formulation
pseudo-cereals
sprouting
Online Access:https://www.mdpi.com/2304-8158/11/11/1541

Internet

https://www.mdpi.com/2304-8158/11/11/1541

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