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