Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.

ABSTRACT: Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety "Renan" and the landrace "Barbu". Except for bread minerals contents

SUBMITTER: Mietton L 

PROVIDER: S-EPMC9317705 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature