Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products

This study tested the effect of <i>Companilactobacillus paralimentarius</i> E-106, <i>Lactiplantibacillus paraplantarum</i> N-15 and <i>Lactiplantibacillus plantarum</i> SC-9 on the amount of Maillard reaction and aroma profile in bread making with main bread quality parameters. The specific volumes...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Mustafa Sahin, Muhammed Ozgolet, Hasan Cankurt, Enes Dertli
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2024-06-01
श्रृंखला:	Foods
विषय:	sourdough bread lactic acid bacteria aroma profile FAST index Maillard reaction
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/13/12/1801
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