Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with <i>Pediococcus pentosaceus</i> and <i>Weissella confusa</i> Strains

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with <i>Pediococcus pentosaceus</i> and <i>Weissella confusa</i> Strains

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and...

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Bibliographic Details
Main Authors: Ayoyinka O. Olojede, Abiodun I. Sanni, Kolawole Banwo, Towobola Michael
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
celiac disease
functional food
texture profile
specific volume
sourdough bread
Online Access:https://www.mdpi.com/2311-5637/8/1/32

Internet

https://www.mdpi.com/2311-5637/8/1/32

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