Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

This investigation used the sourdough fermentation technique to ferment dough at different WBDF addition levels (0 %, 3 %, 6 %, 9 % & 12 %) and to evaluate the quality of the finished steamed breads. The results show that WBDF addition promotes the hydrolytic behaviour of both GMP and SDS solubl...

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Detalles Bibliográficos
Autores principales: Wang, Zhen, Ma, Sen, Li, Li, Huang, Jihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743443/
https://www.ncbi.nlm.nih.gov/pubmed/36519082
http://dx.doi.org/10.1016/j.fochx.2022.100528

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743443/
https://www.ncbi.nlm.nih.gov/pubmed/36519082
http://dx.doi.org/10.1016/j.fochx.2022.100528

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