Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains <i>Leuconostoc citreum</i> DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and <i>Lactiplantibacillus pla...

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Bibliographic Details
Main Authors: Denise C. Müller, Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger, Regine Schönlechner
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
functional lactic acid bacteria
clean label strategy
sugar-reduced soft buns
Online Access:https://www.mdpi.com/2311-5637/8/2/42

Internet

https://www.mdpi.com/2311-5637/8/2/42

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