INVESTIGADORES
LEON Alberto Edel
congresos y reuniones científicas
Título:
Effects of controlled sprouting on nutritional and viscosity profile of whole weat flour
Autor/es:
NAVARRO, J.; RODRÍGUEZ, M.D.; MOIRAGHI, M.; LEÓN, A. E.; STEFFOLANI, M. E.
Lugar:
Basilea
Reunión:
Congreso; The 2nd International Electronic Conference on Foods; 2021
Institución organizadora:
ISEKI
Resumen:
Sprouting may be regarded as a natural bioreactor and could be used to improve thenutritional profile of bread and enhance its technological properties such as breadvolume and texture.The purpose was to examine the effect of temperature and time on the sprouting process to obtain sprouted whole wheat flour (SWWF) with an improved nutritional and technological profile for its use as a functional ingredient
