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...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2024-06-01
|
| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/13/12/1801 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|