Formulation and sensory assessment of mixed sourdough bread enriched with native Phaseolus vulgaris L. (Chilean common bean) flour.

Sourdough fermentation has been shown to improve the sensory and nutritional quality of bakery products. In this context, the incorporation of native legumes represents a promising strategy for the development of functional foods. Objective: To formulate and evaluate a sourdough bread enriched with...

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Bibliographic Details

Published in:	Archivos Latinoamericanos de Nutrición Vol. 76; no. 1; pp. 1 - 12
Main Authors:	Viscardi, Sharon, Cioffi, Silvia, Marileo, Luis, Reyno, Cristóbal, Da Fonseca Pacheco, Priscila Beatriz, Ojeda, Christoffer Abdon Ojeda, Rivera, Carla Victoria Rodríguez, Ulloa-Inostroza, Elizabeth María
Format:	Article
Published:	Capitulo Venezolano de Sociedad Latinoamericana de Nutricion jan-mar2026
Subjects:	Sourdough bread Common bean Flour Sensory evaluation Functional foods Food quality
Online Access:	View this record in EBSCOhost