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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...

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Principais autores: Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav Hadnađev
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-12-01
coleção:Foods
Assuntos:
ancient wheat
antioxidant activity
bioaccessibility
breadmaking
sourdough
Acesso em linha:https://www.mdpi.com/2304-8158/11/24/3985
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