Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

The effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was investigated. The results showed that WBDF addition aff...

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Detalles Bibliográficos
Autores principales: Wang, Zhen, Ma, Sen, Li, Li, Huang, Jihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9530331/
https://www.ncbi.nlm.nih.gov/pubmed/36204369
http://dx.doi.org/10.3389/fnut.2022.982878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9530331/
https://www.ncbi.nlm.nih.gov/pubmed/36204369
http://dx.doi.org/10.3389/fnut.2022.982878

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