Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours
This study was carried out to compare the influence of sugar contents (0.5, 1, 1.5%) and fermentation times (8, 16, 24 h) of <em>Lactobacillus</em> <em>plantarum </em>as sourdough specific starter culture on properties and staling of Barbari breads produced with two different...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68126_77d8d2acba0ca2b6f688519b9c46202f.pdf |