Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant activity, rheological b...

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Auteurs principaux:	Dubravka Novotni, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić
Format:	Artigo
Langue:	Inglês
Publié:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Collection:	Food Technology and Biotechnology
Sujets:	antioxidant activity carob sourdough dietary fibre partially baked frozen bread total phenolics
Accès en ligne:	https://hrcak.srce.hr/file/372674
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