sprouted bread
Selected indexed studies
- Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. (Foods, 2022) [PMID:35681290]
- Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. (Foods, 2020) [PMID:32121490]
- Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. (Foods, 2024) [PMID:39272464]
_Worker-drafted node — pending editorial review._
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Sources
- Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough. (2023) pubmed
- Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. (2022) pubmed
- Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. (2020) pubmed
- Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. (2024) pubmed
- Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread. (2022) pubmed
- The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread. (2021) pubmed
- Fortification of white flat bread with sprouted red kidney bean (Phaseolus vulgaris). (2014) pubmed
- Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour. (2017) pubmed
- Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry. (2025) pubmed
- Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread. (2021) pubmed