Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread

The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient with respect to bread making performance and bio-prese...

Descripción completa

Detalles Bibliográficos
Autores principales: Omedi, Jacob Ojobi, Huang, Jing, Huang, Weining, Zheng, Jianxian, Zeng, Yongqing, Zhang, Binle, Zhou, Liyuan, Zhao, Faqun, Li, Ning, Gao, Tiecheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8577112/
https://www.ncbi.nlm.nih.gov/pubmed/34778581
http://dx.doi.org/10.1016/j.heliyon.2021.e08290

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8577112/
https://www.ncbi.nlm.nih.gov/pubmed/34778581
http://dx.doi.org/10.1016/j.heliyon.2021.e08290

Ejemplares similares