Evaluation of immunore activity of wheat bread made from fermented wheat flour
Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker's yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2012-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201204-0007_evaluation-of-immunore-activity-of-wheat-bread-made-from-fermented-wheat-flour.php |