Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fe...

Descripción completa

Detalles Bibliográficos
Autores principales: Dapčević-Hadnađev, Tamara, Stupar, Alena, Stevanović, Dušan, Škrobot, Dubravka, Maravić, Nikola, Tomić, Jelena, Hadnađev, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777778/
https://www.ncbi.nlm.nih.gov/pubmed/36553727
http://dx.doi.org/10.3390/foods11243985

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777778/
https://www.ncbi.nlm.nih.gov/pubmed/36553727
http://dx.doi.org/10.3390/foods11243985

Ejemplares similares