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Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation
Author(s) -
Bavaro Anna Rita,
Di Biase Mariaelena,
Conte Amalia,
Lonigro Stella Lisa,
Caputo Leonardo,
Cedola Annamaria,
Del Nobile Matteo Alessandro,
Logrieco Antonio Francesco,
Lavermicocca Paola,
Valerio Francesca
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14874
Subject(s) - food science , amaranth , chemistry , leavening agent , fermentation , glycemic index , wheat flour , microbiology and biotechnology , biology , glycemic , insulin
The application of quinoa or amaranth flour based‐ Weissella cibaria liquid sourdoughs (LSs) to the focaccia bread (FcBread) making process allowed obtaining products with a reduced amount of fat, increased protein amount, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.