Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this context, it is necessary to select the most suitable lactic acid bacteria strains and flour combination to achieve this goal. A characterizati...

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Bibliographic Details
Main Authors: Viola Galli, Manuel Venturi, Simona Guerrini, Massimo Blandino, Simone Luti, Luigia Pazzagli, Lisa Granchi
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
sourdough
lactic acid bacteria
antioxidant activity
whole grain flours
barley flour
pigmented wheat
Online Access:https://www.mdpi.com/2304-8158/9/5/640

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