Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formula...
Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
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 measurements and Mixolab analysis, assessing proxima...
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Full title
Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation
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TN_cdi_doaj_primary_oai_doaj_org_article_8e88db8b678f4b0b9973c50ea9fc45bf
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_8e88db8b678f4b0b9973c50ea9fc45bf
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods13213363
