Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

Objective: To explore the impact of lactic acid bacteria on the quality of yeast-fermented multigrain bread. Methods: It was detected the changes of pH value, fermentation volume and rheological properties of multigrain dough fermented with lactic acid bacterias in different proportions (0, 0.03%, 0...

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Bibliographic Details
Main Authors: Aixia ZHANG, Panpan MIAO, Pengliang LI, Wei ZHAO, Qinghai SHENG, Jiali ZHANG, Jingke LIU, Jing LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-11-01
Series:Shipin gongye ke-ji
Subjects:
multigrain bread
lactic acid bacteria
rheological property
textural property
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110355

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110355

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