Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality
2025
Garofalo, María Angeles | Espinales, Cindy | Yagual, Denisse | Rosell, Cristina M. | Cornejo, Fabiola | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
This is an Accepted Manuscript version of the following article, accepted for publication in Food Reviews International. It is deposited under the terms of the Creative Commons Attribution-NonCommercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
显示更多 [+] 显示较少 [-]Germinated flours have improved bread’s nutritional quality, increasing resistant starch, β-glucan, antioxidants, and bioactive compounds. The latest findings on germinated flours in breadmaking are critically analyzed, focusing on their impact on dough properties and bread quality. The available evidence indicates that it is possible to produce bread with both favorable nutritional attributes and satisfactory performance, depending on the type of germinated grain, the germination time, and the percentage of germinated flour substituted in bread formulation.
显示更多 [+] 显示较少 [-]This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
显示更多 [+] 显示较少 [-]Peer reviewed
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