Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with <i>Lactiplantibacillus plantarum</i> 299v and <i>Saccharomyces cerevisiae</i> TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacter...

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Bibliographic Details
Main Authors: Ramita Supasil, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach, Nattira On-nom
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
<i>Pyrus pyrifolia</i>
<i>Camellia sinensis</i> var. <i>assamica</i>
fermentation
nutritive composition
physical properties
chemical properties
Online Access:https://www.mdpi.com/2304-8158/11/14/2071

Internet

https://www.mdpi.com/2304-8158/11/14/2071

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