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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |