Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centro...

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Bibliographic Details

Published in:	Foods
Main Authors:	Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Subjects:	bioactive compounds bread digestion formulation pseudo-cereals sprouting
Online Access:	https://www.mdpi.com/2304-8158/11/11/1541