Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was e...

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Detalles Bibliográficos
Autores principales: Nouska, Chrysanthi, Hatzikamari, Magdalini, Matsakidou, Anthia, Biliaderis, Costas G., Lazaridou, Athina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453481/
https://www.ncbi.nlm.nih.gov/pubmed/37628111
http://dx.doi.org/10.3390/foods12163112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453481/
https://www.ncbi.nlm.nih.gov/pubmed/37628111
http://dx.doi.org/10.3390/foods12163112

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