Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. Th...

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Detalles Bibliográficos
Autores principales: Păucean, Adriana, Man, Simona Maria, Chiş, Maria Simona, Mureşan, Vlad, Pop, Carmen Rodica, Socaci, Sonia Ancuţa, Mureşan, Crina Carmen, Muste, Sevastiţa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836221/
https://www.ncbi.nlm.nih.gov/pubmed/31561605
http://dx.doi.org/10.3390/foods8100443

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836221/
https://www.ncbi.nlm.nih.gov/pubmed/31561605
http://dx.doi.org/10.3390/foods8100443

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