{"id":256060,"date":"2022-12-19T10:47:47","date_gmt":"2022-12-19T09:47:47","guid":{"rendered":"https:\/\/polishscience.pl\/?p=256060"},"modified":"2022-12-19T10:49:21","modified_gmt":"2022-12-19T09:49:21","slug":"researcher-of-wroclaw-university-of-life-sciences-to-study-gluten-free-bakery-sourdoughs","status":"publish","type":"post","link":"https:\/\/www.polishscience.pl\/en\/researcher-of-wroclaw-university-of-life-sciences-to-study-gluten-free-bakery-sourdoughs\/","title":{"rendered":"Researcher of Wroc\u0142aw University of Life Sciences to study gluten-free bakery sourdoughs"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Dr Agata Wojciechowicz-Budzisz from the University of Life Sciences in Wroc\u0142aw will carry out the project &#8216;Characteristics of bakery sourdoughs prepared on the basis of pseudo-cereals with special malts&#8217;. The pseudo-cereal from which the researcher will obtain sourdough for baking will be quinoa, or quinoa: white, red and black.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8220;Pseudo-cereals, and quinoa is one of these, are very popular, especially with people who avoid gluten-containing grain products for various reasons. The quinoa I chose contains protein with a great amino acid composition, many macro- and micronutrients, unsaturated fatty acids, antioxidants, dietary fibre, i.e. all ingredients that affect human health through gut health&#8221;, says Dr Wojciechowicz-Budzisz.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The researcher adds that quinoa sourdoughs are characterised by a neutral odour, while those obtained from other pseudo-cereals smell&#8230; such as used socks.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Read more: <\/span><a href=\"https:\/\/upwr.edu.pl\/aktualnosci\/dr-wojciechowicz-budzisz-i-komosa-ryzowa-3941.html\"><span style=\"font-weight: 400;\">https:\/\/upwr.edu.pl\/aktualnosci\/dr-wojciechowicz-budzisz-i-komosa-ryzowa-3941.html<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dr Agata Wojciechowicz-Budzisz from the University of Life Sciences in Wroc\u0142aw will carry out the project &#8216;Characteristics of bakery sourdoughs prepared on the basis of pseudo-cereals with special malts&#8217;. The pseudo-cereal from which the researcher will obtain sourdough for baking will be quinoa, or quinoa: white, red and black. &#8220;Pseudo-cereals, and quinoa is one of [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":256010,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[27],"tags":[],"_links":{"self":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/256060"}],"collection":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/comments?post=256060"}],"version-history":[{"count":0,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/256060\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media\/256010"}],"wp:attachment":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media?parent=256060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/categories?post=256060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/tags?post=256060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}