Sourdough bread: An alternative for the valorization of carob flour

Carob flour is a promising food ingredient rich in high-value nutritional bio-compounds, but its high sugar content limits its application in traditional bread making, especially given the growing concern over obesity and diet-related health issues among consumers and manufacturers. In this study, w...

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Bibliografiske detaljer

Principais autores:	Leonardo Olivieri, Gemma Sanmartín, Jose A. Prieto, Ana Salvador, Francisco Estruch, Josep Blasco-García, Francisca Randez-Gil
Format:	Artigo
Sprog:	Inglês
Udgivet:	Elsevier 2025-12-01
Serier:	Applied Food Research
Fag:	Carob-based bread Sourdough fermentation Antioxidant capacity Sugar reduction Volatile compounds Microbial starters
Online adgang:	http://www.sciencedirect.com/science/article/pii/S2772502225008509
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