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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |