Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
Gaetano CardonePaolo D'InceccoMaria Ambrogina PaganiAlessandra MartiPublished in: Journal of the science of food and agriculture (2020)
It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. © 2020 Society of Chemical Industry.
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