Metabolic profiling of sourdough fermented wheat and rye bread

Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker’s yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobaci...

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Detalles Bibliográficos
Autores principales: Koistinen, Ville M., Mattila, Outi, Katina, Kati, Poutanen, Kaisa, Aura, Anna-Marja, Hanhineva, Kati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5890289/
https://www.ncbi.nlm.nih.gov/pubmed/29632321
http://dx.doi.org/10.1038/s41598-018-24149-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5890289/
https://www.ncbi.nlm.nih.gov/pubmed/29632321
http://dx.doi.org/10.1038/s41598-018-24149-w

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