Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

RESEARCH BACKGROUND: 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 ac...

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Detalles Bibliográficos
Publicado en:Food Technol Biotechnol
Autores principales: Novotni, Dubravka, Mutak, Nika, Nanjara, Ljiljana, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška
Formato: Artigo
Lenguaje:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Preliminary Communications
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7821782/
https://ncbi.nlm.nih.gov/pubmed/33505209
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.04.20.6892
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