Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12

Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12

Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as foo...

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Bibliographic Details
Main Authors:	Gabriela Precup, Bernadette-Emőke Teleky, Floricuța Ranga, Dan Cristian Vodnar
Format:	Article
Language:	English
Published:	MDPI AG 2022-04-01
Series:	Biology
Subjects:	xylo-oligosaccharides sourdough rheology wheat flour <i>Bifidobacterium bifido</i>
Online Access:	https://www.mdpi.com/2079-7737/11/4/553

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