The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in...

Full description

Bibliographic Details
Main Authors: Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Grazina Juodeikiene
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-03-01
Series:Frontiers in Microbiology
Subjects:
wheat bread
plant drinks by-products
fermentation
ultrasonication
acrylamide
bread quality
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.652548/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.652548/full

Similar Items