Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘trahanas’ (BITR). Physicochemical characteristics, shelf-l...

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Detalles Bibliográficos
Autores principales: Kazakos, Stavros, Mantzourani, Ioanna, Plessas, Stavros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601700/
https://www.ncbi.nlm.nih.gov/pubmed/37430975
http://dx.doi.org/10.3390/foods11203226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601700/
https://www.ncbi.nlm.nih.gov/pubmed/37430975
http://dx.doi.org/10.3390/foods11203226

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