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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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Publicado en:Archivos Latinoamericanos de Nutrición Vol. 76; no. 1; pp. 1 - 12
Autores principales: 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
Formato: Artículo
Publicado: Capitulo Venezolano de Sociedad Latinoamericana de Nutricion jan-mar2026
Materias:
Sourdough bread
Common bean
Flour
Sensory evaluation
Functional foods
Food quality
Acceso en línea:Ver este registro en EBSCOhost