Quality Characteristics of Novel Sourdough Breads Made with Functional <i>Lacticaseibacillus paracasei</i> SP5 and Prebiotic Food Matrices
<i>Lacticaseibacillus paracasei</i> SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘trahanas’ (BITR). Physicochemical chara...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/20/3226 |