Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, to...

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Detalles Bibliográficos
Autores principales: Supasil, Ramita, Suttisansanee, Uthaiwan, Santivarangkna, Chalat, Tangsuphoom, Nattapol, Khemthong, Chanakan, Chupeerach, Chaowanee, On-nom, Nattira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318377/
https://www.ncbi.nlm.nih.gov/pubmed/35885314
http://dx.doi.org/10.3390/foods11142071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318377/
https://www.ncbi.nlm.nih.gov/pubmed/35885314
http://dx.doi.org/10.3390/foods11142071

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