Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicat...

Full description

Bibliographic Details
Main Authors: Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
sourdough fermentation
inoculation
lactic acid bacteria
FODMAP
fructans
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/26/14/4193

Internet

https://www.mdpi.com/1420-3049/26/14/4193

Similar Items