Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
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DOI: 10.3390/foods11233927
Abstract: The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological… read more here.
Keywords: fermented sourdough; sourdough bread; spelt khorasan; emmer spelt ... See more keywords