Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or...

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Detalles Bibliográficos
Autores principales: Perri, Giuseppe, Rizzello, Carlo Giuseppe, Ampollini, Marco, Celano, Giuseppe, Coda, Rossana, Gobbetti, Marco, De Angelis, Maria, Calasso, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306093/
https://www.ncbi.nlm.nih.gov/pubmed/34199014
http://dx.doi.org/10.3390/foods10071489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306093/
https://www.ncbi.nlm.nih.gov/pubmed/34199014
http://dx.doi.org/10.3390/foods10071489

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