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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

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