Evaluation of immunore activity of wheat bread made from fermented wheat flour

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...

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Bibliographic Details
Main Authors:	Joanna Leszczyńska, Anna Diowksz, Agata Łącka, Katarzyna Wolska, Adrian Bartos
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2012-08-01
Series:	Czech Journal of Food Sciences
Subjects:	gliadins immunoreactivity lactic acid bacteria bread, wheat
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-201204-0007_evaluation-of-immunore-activity-of-wheat-bread-made-from-fermented-wheat-flour.php

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