Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of <i>Lactobacillus rh...

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Bibliographic Details
Main Authors: Teresa Sigüenza-Andrés, Javier Mateo, José M. Rodríguez-Nogales, Manuel Gómez, Irma Caro
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
discarded bread flour
sensorial analysis
probiotics
lactic acid bacteria
functional beverage
Online Access:https://www.mdpi.com/2304-8158/13/6/951

Internet

https://www.mdpi.com/2304-8158/13/6/951

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