Sprouting as a pre-processing for producing quinoa-enriched bread
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Pearling is the primary method employed nowadays for eliminating saponins in quinoa, while sprouting acts as an alternative method to pearling, leading to decreased saponins content, reduced bitterness, and enhanced nutritional and sensory characteristics of quinoa and its products such as quinoa-fortified bread.
“However, pearling is the primary method employed nowadays, due to the more straightforward sprouting process of quinoa, which acts as an alternative method to pearling, leading to a decrease in the saponins content thereby reducing bitterness and also enhancing the nutritional as well as sensory characteristics of quinoa and its products such as quinoa-fortified bread [108].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [108]
Pearling and sprouting are the most widely utilized methods for eliminating saponins in quinoa.
“For eliminating the saponins in quinoa, pearling and sprouting are the most widely utilized methods.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [108]
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References 31 · Cited by 53
- Authors
- Suárez-Estrella, D., Cardone, G., Buratti, S., Pagani, M. A., & Marti, A.
- Affiliations
- University of Milan (IT)
- Corresponding author
- Marti, Alessandra
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2020-11
- Volume
- 96
- Pages
- 103111
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W3092112156
- Cited by
- 53
- References
- 31
- Citations by year
- 2026: 7 · 2025: 6 · 2024: 8 · 2023: 11 · 2022: 13 · 2021: 7 · 2020: 1
- FWCI
- 5.19
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Journal of Cereal Science (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- Funders
- Secretaría de Educación Superior, Ciencia, Tecnología e Innovación
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- wheat flour substitution, gluten network, dough water absorption, gas retention, sugar content, bread specific volume, crumb firmness, bitterness, electronic tongue, starch pasting properties
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