Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties
Tatiana Cauduro, Carolina Thomaz dos Santos D’Almeida, Bárbara Biduski, Alessandra dos Santos, Millena Cristina Barros Santos, Luciana Ribeiro da Silva Lima, Luiz Cláudio Cameron, Telma Elita Bertolin, Mariana Simões Larraz Ferreira, Luiz Carlos Gutkoski
Topics & Concepts
SproutingFood scienceWheat flourChemistryWhole wheatWheat breadFerulic acidChewinessRheologyStarchBotanyBiologyMaterials scienceComposite materialPhytochemicals and Antioxidant ActivitiesFood composition and propertiesFermentation and Sensory Analysis