Biofunctional soy-based sourdough for improved rheological properties during storage

Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritiona...

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Detalles Bibliográficos
Autores principales: Teleky, Bernadette-Emőke, Martău, Gheorghe Adrian, Ranga, Floricuța, Pop, Ioana Delia, Vodnar, Dan Cristian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9584935/
https://www.ncbi.nlm.nih.gov/pubmed/36266426
http://dx.doi.org/10.1038/s41598-022-22551-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9584935/
https://www.ncbi.nlm.nih.gov/pubmed/36266426
http://dx.doi.org/10.1038/s41598-022-22551-z

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