Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread

Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread

Objective: In order to make whole wheat sourdough bread (WWSB) using Lactobacillus plantarum lyophilized powder fermentation, and to analyze its processing and storage characteristics. Method: Based on the previous single-factor experiments, the whole wheat sourdough (WWSD) addition and the fermenta...

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Bibliographic Details
Main Authors: Mengyang TIAN, Xia TIAN, Zhiwei WANG, Zhongkai ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-06-01
Series:Shipin gongye ke-ji
Subjects:
sourdough
sourdough bread
whole wheat
processes
quality characteristics
storage
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080230

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080230

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