Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of <i>Pediococcus acidilactici</i>, <i>Pediococcus pentosaceus</i&...

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Bibliographic Details
Main Authors: Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
teff
sorghum
sourdough
lactic acid bacteria
starter cultures
gluten-free bread
Online Access:https://www.mdpi.com/2304-8158/11/7/1012

Internet

https://www.mdpi.com/2304-8158/11/7/1012

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