Bread Fortified with Cooked Purple Potato Flour and <i>Citrus</i> Albedo: An Evaluation of Its Compositional and Sensorial Properties

Bread Fortified with Cooked Purple Potato Flour and <i>Citrus</i> Albedo: An Evaluation of Its Compositional and Sensorial Properties

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and <i>Citrus</i> albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The...

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Bibliographic Details
Main Authors: Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci, Marinella De Leo, Luisa Pistelli, Fabrizio Palla, Guido Flamini, Angela Zinnai
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
bread
anthocyanins
bioactive compounds
sourdough
baker’s yeast
shelf life
Online Access:https://www.mdpi.com/2304-8158/10/5/942

Internet

https://www.mdpi.com/2304-8158/10/5/942

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