Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
|
| Materias: | |
| 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 |