Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.

This study exploited the potential of quinoa flour through sourdough fermentation. A number of advantages encouraged the manufacture of novel and healthy leavened baked goods. PMID: 26919812 [PubMed - in process]

http://www.ncbi.nlm.nih.gov/pubmed/26919812?dopt=Abstract

Source: Food Microbiology - February 28, 2016 Category: Food Science Authors: Rizzello CG, Lorusso A, Montemurro M, Gobbetti M Tags: Food Microbiol Source Type: research