Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes...

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Bibliographic Details
Main Authors: Jiacui Shang, Shuiqi Xie, Shuo Yang, Bofan Duan, Lijun Liu, Xiangchen Meng
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
grains
lactic acid bacteria
steamed bread
low glycemic index
type 2 diabetes
Online Access:https://www.mdpi.com/2304-8158/12/12/2319

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