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Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) ﬂours: Chemical characterization and their use for sourdough fermentation
This study aimed at characterizing the chemical and microbiological composition of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours and at exploiting their potential for sourdough fermentation. Both the flours ...
Utilization of African grains for sourdough bread making
Acha and Iburu flours were singly subjected to sourdough fermentation with previously selected autochthonous starters. Sourdoughs were used (30%, wt/wt) as aroma carriers and acidifiers during short time fermentation with ...