Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality

Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegra...

Full description

Saved in:
Bibliographic Details
Main Authors: Dubravka Škrobot, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Jelena Tomić
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
ancient wheat sourdough
sensory analysis
Temporal Dominance of Sensations (TDS)
Check-All-That-Apply (CATA)
Rate-All-That-Apply (RATA)
Online Access:https://www.mdpi.com/2304-8158/14/4/613
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/4/613

Similar Items