Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of...

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Detalles Bibliográficos
Autores principales: Mencin, Marjeta, Markanovič, Nika, Mikulič Petkovšek, Maja, Veberič, Robert, Terpinc, Petra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146097/
https://www.ncbi.nlm.nih.gov/pubmed/37110662
http://dx.doi.org/10.3390/molecules28083428

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146097/
https://www.ncbi.nlm.nih.gov/pubmed/37110662
http://dx.doi.org/10.3390/molecules28083428

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