Germinated flours in breadmaking: Striking a balance between nutrition and quality
A recent study explores the potential of germinated flours as functional ingredients in breadmaking, highlighting both their nutritional benefits and their technological challenges.
The growing demand for healthier foods has inspired the scientific community to reexamine traditional ingredients through a modern lens. One such example is germinated flours, which are emerging as a promising alternative for enhancing the nutritional profile of bread, one of the most widely consumed foods worldwide.
At the Food Science and Technology Laboratory at ESPOL, researchers comprehensively reviewed the latest findings on the use of germinated ...