Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation

This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sou...

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Detalles Bibliográficos
Autores principales: Huang, Chengye, Huang, Jing, Zhang, Binle, Omedi, Jacob Ojobi, Chen, Cheng, Zhou, Liyuan, Liang, Li, Zou, Qibo, Zheng, Jianxian, Zeng, Yongqing, Huang, Weining
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913992/
https://www.ncbi.nlm.nih.gov/pubmed/36766134
http://dx.doi.org/10.3390/foods12030605

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913992/
https://www.ncbi.nlm.nih.gov/pubmed/36766134
http://dx.doi.org/10.3390/foods12030605

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