Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification

This study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional, technological, and sensory qualities of the resulting pr...

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Hauptverfasser:	Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-06-01
Schriftenreihe:	Applied Food Research
Schlagworte:	Legume Sourdough Lactic acid bacteria Gelatinization Bread Pasta
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2772502225000356
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