Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery me...

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Bibliographic Details

Published in:	Foods
Main Authors:	Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Dubravka Škrobot, Jelena Tomić
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	ancient wheat sourdough cookies rheology sensory analysis
Online Access:	https://www.mdpi.com/2304-8158/13/21/3363