Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground u...

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Detalles Bibliográficos
Autores principales: Sereti, Vasileia, Lazaridou, Athina, Biliaderis, Costas G., Valamoti, Soultana Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067625/
https://www.ncbi.nlm.nih.gov/pubmed/33916902
http://dx.doi.org/10.3390/foods10040789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067625/
https://www.ncbi.nlm.nih.gov/pubmed/33916902
http://dx.doi.org/10.3390/foods10040789

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