Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bre...
Main Authors: | Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini, Luciana G. Angelini |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-07-01
|
Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/10/15/5235 |
Similar Items
-
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
by: Chiara Sanmartin, et al.
Published: (2020-02-01) -
Bread Fortified with Cooked Purple Potato Flour and <i>Citrus</i> Albedo: An Evaluation of Its Compositional and Sensorial Properties
by: Isabella Taglieri, et al.
Published: (2021-04-01) -
Bread Enrichment with Oilseeds. A Review
by: Beatriz de Lamo, et al.
Published: (2018-11-01) -
Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread
by: Pavlina Katsi, et al.
Published: (2021-03-01) -
The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
by: Davis, Sarah Farthing
Published: (2014)