Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxid...

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Detalles Bibliográficos
Autores principales: Sidari, Rossana, Martorana, Alessandra, Zappia, Clotilde, Mincione, Antonio, Giuffrè, Angelo Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555968/
https://www.ncbi.nlm.nih.gov/pubmed/32911696
http://dx.doi.org/10.3390/foods9091258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555968/
https://www.ncbi.nlm.nih.gov/pubmed/32911696
http://dx.doi.org/10.3390/foods9091258

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