Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of sho...

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Bibliographic Details
Main Authors: Samuel Longoria, Juan Contreras, Ruth Belmares, Mario Cruz, Mildred Flores
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Applied Sciences
Subjects:
gluten-free
cassava
fermentation
storage modulus
loss modulus
<i>lactobacillus paracasei</i>
Online Access:https://www.mdpi.com/2076-3417/10/4/1383

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