Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread 2279

There is a growing interest within the food industry sector in applying natural and sus- tainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation, are emerging as promising technological solutions in the bakery industry. The aim of this work was to evaluate the effect of using unsprouted whole-wheat flour (USWF) and sprouted whole- wheat flours (SWFs), obtained under controlled conditions...