Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus (Lb.) strains, Lb. plantarum ATCC 8014 and Lb. casei ATCC 393, to m...

Descripción completa

Detalles Bibliográficos
Autores principales: Teleky, Bernadette-Emőke, Martău, Adrian Gheorghe, Ranga, Floricuța, Chețan, Felicia, Vodnar, Dan C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7277752/
https://www.ncbi.nlm.nih.gov/pubmed/32443391
http://dx.doi.org/10.3390/biom10050778

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7277752/
https://www.ncbi.nlm.nih.gov/pubmed/32443391
http://dx.doi.org/10.3390/biom10050778

Ejemplares similares