Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced...

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Detalles Bibliográficos
Autores principales: Molfetta, Mariagrazia, Celano, Giuseppe, Minervini, Fabio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305921/
https://www.ncbi.nlm.nih.gov/pubmed/34359481
http://dx.doi.org/10.3390/foods10071613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305921/
https://www.ncbi.nlm.nih.gov/pubmed/34359481
http://dx.doi.org/10.3390/foods10071613

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