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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M (2014)
This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in ...
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Rizzello CG; Gobbetti M (2014)
Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of similar to 0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); ...
How the sourdough may affect the functional features of leavened baked goods

Gobbetti M; Rizzello CG; Di Cagno R; De Angelis M (2014)
Sourdough fermentation is one of the oldest food biotechnologies; which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. ...