Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session B. Nutritional and Functional Foods of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Manuel Viuda-Martos

Citation

Agata Wojciechowicz-Budzisz, Ewa Pejcz, Agata Milcarz, Oliwia Paroń, Patryk Słota, Rafał Wiśniewski, Alona Tiupova, Joanna Harasym, Nutritional and Quality Evaluation of Wheat Bread Enriched with Amaranth Sourdough, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

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Nutritional and Quality Evaluation of Wheat Bread Enriched with Amaranth Sourdough

Agata Wojciechowicz-Budzisz ¹

Ewa Pejcz ¹

Agata Milcarz ¹

Oliwia Paroń ¹

Patryk Słota ¹

Rafał Wiśniewski ¹

Alona Tiupova ¹

Joanna Harasym ¹

1. Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Wrocław, 53-345, Komandorska 118 Street, Poland

Abstract

Keywords

amaranth

sourdough

wheat bread

nutritional quality

bread texture