Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenoli...
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls....
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Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
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TN_cdi_doaj_primary_oai_doaj_org_article_01cc00f049a942e5bb0134a5cd8d60cf
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_01cc00f049a942e5bb0134a5cd8d60cf
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11243985
