Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics

Slightly acidic electrolyzed water (SAEW) was prepared and used as wheat tempering water. This study explored the impacts of tempering with SAEW on microbial load and diversity and quality properties of wheat flour. As SAEW volume ratio increased, the residual level of total plate counts (TPC) and m...

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Detalles Bibliográficos
Autores principales: Qin, Mingqian, Fu, Yingwu, Li, Ning, Zhao, Yinyin, Yang, Baowei, Wang, Li, Ouyang, Shaohui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777789/
https://www.ncbi.nlm.nih.gov/pubmed/36553732
http://dx.doi.org/10.3390/foods11243990

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777789/
https://www.ncbi.nlm.nih.gov/pubmed/36553732
http://dx.doi.org/10.3390/foods11243990

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