Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

This investigation used the sourdough fermentation technique to ferment dough at different WBDF addition levels (0 %, 3 %, 6 %, 9 % & 12 %) and to evaluate the quality of the finished steamed breads. The results show that WBDF addition promotes the hydrolytic behaviour of both GMP and SDS so...

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Bibliographic Details
Main Authors: Zhen Wang, Sen Ma, Li Li, Jihong Huang
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: X
Subjects:
Dietary fiber
Sourdough
SDS-PAGE
MRI
GC–MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003261

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522003261

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