Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry

This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: Furfurilactobacillus rossiae (CR5), Weissella confusa T6B10...

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Bibliographic Details
Main Authors: Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, Federico Rametta, Gaia Gadaleta-Caldarola, Hana Ameur, Olga Nikoloudaki, Maria De Angelis, Francesco Caponio, Erica Pontonio
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Lactic acid bacteria
Sprouted flours
Bioactive compounds
Baking industry
Tailor made food
Whole grains
Online Access:http://www.sciencedirect.com/science/article/pii/S266592712500084X
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