Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
( Salvia hispanica L.) Dough

• Published in: Food technology and biotechnology Vol. 55; no. 3; pp. 381 - 389
• Main Authors: Bustos, Ana Yanina, Gerez, Carla Luciana, Mohtar Mohtar, Lina Goumana, Paz Zanini, Verónica Irene, Nazareno, Mónica Azucena, Taranto, María Pía, Iturriaga, Laura Beatriz
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.07.2017; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Acidification; antioxidant activity; Antioxidants; Antioxidants (Nutrients); Bacteria; Bread; Caustic soda; Chia; chia sourdough; Chlorogenic acid; Data analysis; Dough; Fermentation; Ferulic acid; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; Nutritional aspects; Organic acids; Original Scientific Papers; Phenolic compounds; Phenols; Physical properties; Physiological aspects; Proteolysis; Rheology; Salvia hispanica; Seeds; Sourdough; Sulfur; Wheat; Argentina; phenolic compounds; physical properties; Lactobacillus plantarum; antioxidant activity; chia sourdough

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia ( L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increas...