Fermentation Characteristics of Tartary Buckwheat Sourdough by Exogenous Lactic Acid Bacteria and Quality Change of Frozen Dough Bread
In this study, Lactobacillus plantarum (Lp), Lactobacillus fermentum (Lf) and Weissella confusa (Wc) were selected as exogenous strains for the fermentation of sourdough. The growth of lactic acid bacteria, the distribution of major metabolites such as organic acid and sugar, and the distribution of...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-018.pdf |