Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread

The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread’s quality attributes, including nutritional pr...

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Detalles Bibliográficos
Autores principales: Liu, Yan, Danial, Muhammad, Liu, Linlin, Sadiq, Faizan Ahmed, Wei, Xiaorong, Zhang, Guohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528435/
https://www.ncbi.nlm.nih.gov/pubmed/37761042
http://dx.doi.org/10.3390/foods12183333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528435/
https://www.ncbi.nlm.nih.gov/pubmed/37761042
http://dx.doi.org/10.3390/foods12183333

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