Effect of tartary buckwheat sourdough fermented by different exogenous lactic acid bacteria on antifreeze property of frozen dough
In this study, tartary buckwheat combined with compound strains was fermented to make sourdough and applied to improve frozen dough. The results showed that the compound bacteria had a certain synergistic effect, and the bacterial colony growth in tartary buckwheat substrate was better than single b...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000023 |