Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional,...

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Bibliographic Details
Main Authors: Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-07-01
Series:Frontiers in Microbiology
Subjects:
organic
wheat
rye
sourdough
lactic acid bacteria
bread
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.674413/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.674413/full

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