Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification
This study highlights the benefits of combining gelatinization with Type-II sourdough fermentation for improving lentil and chickpea flours. The fermentation process effectively reduces anti-nutritional factors while enhancing the nutritional, technological, and sensory qualities of the resulting pr...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000356 |
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