Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)

Background: Bread is one of the basic food stuffs which have been eaten all over the planet. In recent years, consumers have selected various alternatives of white bread due to high glycemic index and low fiber content. Objective: This study prepares the sourdough bread with microbial strains for im...

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Bibliographic Details
Main Authors: Anam Zahra, Umar Farooq, Muhammad Tariq Saeed, Muhammad Yousaf Quddoos, Amna Hameed, Madiha Iftikhar, Amna Noreen, Syeda Mahvish Zahra, Ashiq Hussain, Syeda Ramsha Bukhari, Ayesha Rafique, Syeda Nimra Naqvi, Faiqa Chaudhry
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
Fermentation: Sensory characteristics
Sourdough bread
Microbiota
Nine-point scales
Lactic acid bacteria
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X2200082X

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http://www.sciencedirect.com/science/article/pii/S2772753X2200082X

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