Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

Abstract The aim of the work was to assess influence leavening agent on several technological, chemical, and nutritional characteristics breads prepared with whole soft wheat ( Triticum aestivum L.) flours. As agents in bread-making, baker’s yeast, biga, sourdough were utilized. Two ancient varieties, Andriolo Verna , a modern grain variety, Bologna, used. Analysis obtained included measurement phenols content, antioxidant activity, vitro protein total digestibility, texture profile, crumb microbial shelf-life test. results principle component analysis bread features indicated clustering depending especially rather than employed flour, particularly when Protein characteristics, led main differences among samples. Ancient flour displayed similar same applied. Particularly, use levelled due leading technological characteristics. findings highlighted marked effect final