Effects of Co-Fermentation of <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> on Digestive and Quality Properties of Steamed Bread

The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread’s quality attributes, including nutritional pr...

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Автори:	Yan Liu, Muhammad Danial, Linlin Liu, Faizan Ahmed Sadiq, Xiaorong Wei, Guohua Zhang
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2023-09-01
Серія:	Foods
Предмети:	<i>Lactiplantibacillus plantarum</i> (LP-GM4) <i>Saccharomyces cerevisiae</i> (yeast) starch digestion protein digestion steamed bread
Онлайн доступ:	https://www.mdpi.com/2304-8158/12/18/3333
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