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Quinoa Sourdough Enhances Bread Quality by Gaby Silva is a document available to read on EtoBox.

This study investigated using quinoa sourdough made with selected lactic acid bacteria to enhance the nutritional, textural, and sensory properties of white bread. Lactic acid bacteria were isolated from quinoa flour and used to ferment quinoa dough, producing quinoa sourdough. Compared to non- fermented flour, quinoa sourdough had higher levels of organic acids, amino acids, soluble fiber, total phenols, phytase, and antioxidant activity. A wheat bread made with 20% quinoa sourdough showed improved che

Author

Gaby Silva

Language

EN