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. 2022 Feb 10;9:830932. doi: 10.3389/fnut.2022.830932

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Copyright © 2022 Caponio, Difonzo, de Gennaro, Calasso, De Angelis and Pasqualone.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Flowchart of the breadstick sampling. CTR, control breadsticks obtained by the dough without olive cake (OC) addition and without microbial fermentation; fCTR, breadsticks obtained by the dough without OC addition and fermented; nfOC, breadsticks obtained by the dough supplementation with 1% OC without microbial fermentation; fOC-12, breadsticks obtained by the dough supplementation with 1% OC and fermented for 12 h; fOC-20, breadsticks obtained by the dough supplementation with 1% OC and fermented for 20 h.