Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by wh...

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Detalles Bibliográficos
Autores principales: Dou, Xinlai, Ren, Xuyang, Zheng, Qiumei, He, Yinyuan, Lv, Mingshou, Liu, Linlin, Yang, Ping, Hao, Yanlin, Chen, Fenglian, Tang, Xiaozhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606926/
https://www.ncbi.nlm.nih.gov/pubmed/37893711
http://dx.doi.org/10.3390/foods12203818

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606926/
https://www.ncbi.nlm.nih.gov/pubmed/37893711
http://dx.doi.org/10.3390/foods12203818

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