Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdou...

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Detalles Bibliográficos
Autores principales: Chochkov, Rosen, Savova-Stoyanova, Daniela, Papageorgiou, Maria, Rocha, João Miguel, Gotcheva, Velitchka, Angelov, Angel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997562/
https://www.ncbi.nlm.nih.gov/pubmed/35407099
http://dx.doi.org/10.3390/foods11071012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997562/
https://www.ncbi.nlm.nih.gov/pubmed/35407099
http://dx.doi.org/10.3390/foods11071012

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