The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconstituted cereal flour, and yeast and <i>Lactoba...

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Bibliographic Details
Main Authors: Junjian Ran, Bo Zhang, Yiwei Su, Yanwen Deng, Yongchao Li, Xinhong Liang, Junliang Sun
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Fermentation
Subjects:
honeysuckle
rheological properties
solid fermentation
reconstituted cereal flour
Online Access:https://www.mdpi.com/2311-5637/9/3/271

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