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Browsing Scientific data by Subject "sourdough"

Browsing Scientific data by Subject "sourdough"

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  • Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...
  • Dapčević-Hadnađev, Tamara; Tomić, Jelena; Škrobot, Dubravka; Popović, Nikola; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
    Although ancient grains could represent an abundant source of protein, fibre and macro- and micro-elements, few studies are available on the characteristics of ancient wheat sourdough and it suitability for breadmaking. ...
  • Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
    Whole grain flour is an important source of minerals but also contains considerable amounts of phytic acid, which is known to reduce their dietary availability. Some processing technologies, such as sourdough fermentation, ...

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