Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or...

Full description

Bibliographic Details
Main Authors: Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, Maria Calasso
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
barley
bioprocessing
baked goods
dextran
fibers
germination
Online Access:https://www.mdpi.com/2304-8158/10/7/1489

Internet

https://www.mdpi.com/2304-8158/10/7/1489

Similar Items