Sprouting as a pre-processing for producing quinoa-enriched bread
Diego Suárez‐Estrella, Gaetano Cardone, Susanna Buratti, Maria Ambrogina Pagani, Alessandra Marti
Topics & Concepts
Leavening agentBread makingFood scienceGlutenChemistryMaltoseSugarIngredientSproutingAbsorption of waterWheat flourSucroseVolume (thermodynamics)FermentationHorticultureBotanyBiologyPhysicsQuantum mechanicsFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology