Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addit...

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Detalles Bibliográficos
Autores principales: Musatti, Alida, Cappa, Carola, Mapelli, Chiara, Alamprese, Cristina, Rollini, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022699/
https://www.ncbi.nlm.nih.gov/pubmed/31952190
http://dx.doi.org/10.3390/foods9010089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022699/
https://www.ncbi.nlm.nih.gov/pubmed/31952190
http://dx.doi.org/10.3390/foods9010089

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