Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

International Journal of Food Microbiology

Volumn 180, Issue , 2014, Pages 78-87

  Rizzello, Carlo Giuseppe ^a   Calasso, Maria ^a   Campanella, Daniela ^a   De Angelis, Maria ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Lactic acid bacteria; Nutritional and functional properties; Sourdough; Wheat legume bread

Indexed keywords

AMINO ACID; CARBOHYDRATE; DNA 16S; PHYTASE; STARCH;

ACIDIFICATION; ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; BREAD; CHICKPEA; CONTROLLED STUDY; DIETARY FIBER; DNA SEQUENCE; ENZYME ACTIVITY; FERMENTATION; FLOUR; FOOD COLOR; FOOD PROCESSING; FOOD TEXTURE; GENETIC ANALYSIS; HYDROLYSIS; IMAGE ANALYSIS; IN VITRO DIGESTIBILITY; KINETICS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CORYNEFORMIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARABUCHNERI; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ROSSIAE; LACTOBACILLUS SANFRANCISCENSIS; LEGUME; LENTIL; LEUCONOSTOC MESENTEROIDES; NUTRITIONAL PARAMETERS; PH; POLYMERASE CHAIN REACTION; PROTEIN ANALYSIS; RANDOM AMPLIFIED POLYMORPHIC DNA; SOURDOUGH; TASTE; WEISSELLA CIBARIA; WHEAT;

LACTIC ACID BACTERIA; NUTRITIONAL AND FUNCTIONAL PROPERTIES; SOURDOUGH; WHEAT-LEGUME BREAD;

6-PHYTASE; ADOLESCENT; ADULT; ANTIOXIDANTS; BREAD; FABACEAE; FEMALE; FERMENTATION; FLOUR; HUMANS; LACTOBACILLACEAE; MALE; MIDDLE AGED; NUTRITIVE VALUE; RNA, RIBOSOMAL, 16S; SENSATION; TRITICUM; YOUNG ADULT;

EID: 84899809027     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.04.005     Document Type: Article

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