2024
DOI: 10.1021/acsfoodscitech.4c00475
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Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality

María Cirila Cortéz-Guerrero,
María Fernanda Rosales-Medina,
Rodrigo Caroca-Cáceres
et al.

Abstract: In the cocoa industry, cocoa sweating from bean fermentation is a significant waste byproduct with few reported alternative uses. In this work, five-day fermentation cocoa sweating (FS) was collected, freeze-dried, and incorporated into wheat bread production. The organic acids and sugars found in FS were citric acid (13 g/kg), acetic acid (10.2 g/kg), lactic acid (0.06 g/ kg), and sucrose (4.7 g/kg), glucose (5.9 g/kg), and fructose (4.5 g/kg), respectively. Microbiologically, FS contained lactic acid bacteri… Show more

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