Objective of this study was to design a formula of a sourdough pastry snack by adding starter inoculum into the formulation which was obtained by the fermentation process through beetroot () puree with black-eyed pea () and fava bean (). With this development process, it was aimed to review the functional impact of legumes as gluten replacement and emphasize the importance regarding physical and sensory attributes in a pastry snack product. First, a starter inoculum was developed based on modification of the shalgam fermentation process with legumes.
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