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Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with <i>Lactiplantibacillus plantarum</i> 299v and <i>Saccharomyces cerevisiae</i> TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdo...

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Wedi'i Gadw mewn:
Prif Awduron: Ramita Supasil, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach, Nattira On-nom
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2022-07-01
Cyfres:Foods
Pynciau:
<i>Pyrus pyrifolia</i>
<i>Camellia sinensis</i> var. <i>assamica</i>
fermentation
nutritive composition
physical properties
chemical properties
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/11/14/2071
Tagiau: Ychwanegu Tag
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