Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread...

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Detalles Bibliográficos
Autores principales: Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Tomić, Jelena, Maravić, Nikola, Popović, Nikola, Jovanov, Pavle, Hadnađev, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741205/
https://www.ncbi.nlm.nih.gov/pubmed/36496735
http://dx.doi.org/10.3390/foods11233927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741205/
https://www.ncbi.nlm.nih.gov/pubmed/36496735
http://dx.doi.org/10.3390/foods11233927

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