Selected lactic acid bacteria synthesize antioxidant peptides during sourdough 1 fermentation of cereal flours 2 3 Running title : antioxidant peptides in
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چکیده
3 Running title: antioxidant peptides in sourdough 4 5 6 Rossana Coda, Carlo Giuseppe Rizzello*, Daniela Pinto, Marco Gobbetti 7 8 Dipartimento di Biologia e Chimica Agro Forestale ed Ambientale, University of Bari, 70126, Bari 9 -Italy 10 Giuliani S.p.A., 20191 Milano, Italy 11 12
منابع مشابه
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...
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ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...
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