Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5)...

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Bibliographic Details
Main Authors: Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Vadims Bartkevics, Anastasija Borisova, Romas Gruzauskas, Žilvinas Liatukas, Vytautas Ruzgas
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Biology
Subjects:
wheat
fermentation
biogenic amines
volatile compounds
mycotoxins
Online Access:https://www.mdpi.com/2079-7737/11/7/966

Internet

https://www.mdpi.com/2079-7737/11/7/966

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