Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

In this study, the biological characteristics of wheat, tartary buckwheat, and wheat-tartary buckwheat sourdough systems fermented by Lactobacillus plantarum ST-III at different times were explored, and the quality and nutritional characteristics of sourdough frozen dough bread products with differe...

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Detalles Bibliográficos
Autores principales: Zhou, Yiming, Ouyang, Boya, Duan, Mengjie, Lv, Xindong, Zhou, Xiaoli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9163690/
https://www.ncbi.nlm.nih.gov/pubmed/35669455
http://dx.doi.org/10.1016/j.fochx.2022.100350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9163690/
https://www.ncbi.nlm.nih.gov/pubmed/35669455
http://dx.doi.org/10.1016/j.fochx.2022.100350

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