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06/18/2018 / By Ralph Flores
Researchers from the Nanjing Agricultural University have developed a recipe that improves the nutrient profile of wheat bread. The method, published in CyTA – Journal of Food, adds chickpea flour fermented with Cordyceps militaris to create a nutritionally dense bread that is still appealing to consumers.
Based on these findings, researchers deduced that fortifying wheat bread with C. militaris-fermented chickpea flour improved its quality and antioxidant activity.
Read the full study at this link.
Journal Reference:
Xiao Y, Huang L, Chen Y, Zhang S, Rui X, Dong M. COMPARATIVE STUDY OF THE EFFECTS OF FERMENTED AND NON-FERMENTED CHICKPEA FLOUR ADDITION ON QUALITY AND ANTIOXIDANT PROPERTIES OF WHEAT BREAD. CyTA – Journal of Food. 4 July 2016;14(4):621–631. DOI: 10.1080/19476337.2016.1188157
Tagged Under: antioxidant activity, antioxidants, bread making, chickpea, chickpea flour, Cordyceps militaris, delicious bread, fermented chickpea flour, fermented flour, nutrient profile, phenol, phenols, recipe, wheat bread
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