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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Vydáno v:Food Technol Biotechnol
Hlavní autoři: Novotni, Dubravka, Mutak, Nika, Nanjara, Ljiljana, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška
Médium: Artigo
Jazyk:Inglês
Vydáno: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Témata:
Preliminary Communications
On-line přístup: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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