Nutritional and Physicochemical Attributes of Sourdough Breads Fermented with a Novel <i>Pediococcus acidilactici</i> ORE 5 Strain

This study evaluated the application of <i>Pediococcus acidilactici</i> ORE 5 (applied in free or immobilized form in a prebiotic matrix called “trahanas”) in sourdough bread production. Specific volumes of all the produced bread samples varied at approximately the same levels (2.50 to 2.54 mL/g), i...

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Autors principals:	Ioanna Mantzourani, Athanasios Alexopoulos, Gregoria Mitropoulou, Yiannis Kourkoutas, Stavros Plessas
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-11-01
Col·lecció:	Fermentation
Matèries:	sourdough bread <i>Pediococcus acidilactici</i> phenolics phytic acid sensory evaluation
Accés en línia:	https://www.mdpi.com/2311-5637/11/12/666
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