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Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour

โœ Scribed by Sadowska, J. ;Fornal, J. ;Vidal-Valverde, C. ;Frias, J.

Book ID
101303593
Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
107 KB
Volume
43
Category
Article
ISSN
0027-769X

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Lentil (Lens culinaris var oulgaris) flour was naturally fermented for 96 h at various conditions of concentration (79, 150 and 221 g litre-') and temperature (28"C, 35ยฐC and 42ยฐC). The content of total inositol phosphates (IPtotal) and individual inositol phosphates (hexa-(IP,), penta-(IP,), tetra-