Ontology highlight
ABSTRACT:
SUBMITTER: Paucean A
PROVIDER: S-EPMC6836221 | biostudies-literature | 2019 Sep
REPOSITORIES: biostudies-literature
Foods (Basel, Switzerland) 20190926 10
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, ...[more]