Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wh...

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Detalles Bibliográficos
Autores principales: Mietton, Lauriane, Samson, Marie-Françoise, Marlin, Thérèse, Godet, Teddy, Nolleau, Valérie, Guezenec, Stéphane, Segond, Diego, Nidelet, Thibault, Desclaux, Dominique, Sicard, Delphine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317705/
https://www.ncbi.nlm.nih.gov/pubmed/35889135
http://dx.doi.org/10.3390/microorganisms10071416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317705/
https://www.ncbi.nlm.nih.gov/pubmed/35889135
http://dx.doi.org/10.3390/microorganisms10071416

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