Comparison of wet and dried chickpea yeast in breadmaking.
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DOI: 10.1002/jsfa.12519
Abstract: BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to… read more here.
Keywords: dried chickpea; wet; comparison wet; wet dried ... See more keywords