Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread

This investigation used the sourdough fermentation technique to ferment dough at different WBDF addition levels (0 %, 3 %, 6 %, 9 % & 12 %) and to evaluate the quality of the finished steamed breads. The results show that WBDF addition promotes the hydrolytic behaviour of both GMP and SDS solubl...

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Autores principales:	Zhen Wang, Sen Ma, Li Li, Jihong Huang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2022-12-01
Colección:	Food Chemistry: X
Materias:	Dietary fiber Sourdough SDS-PAGE MRI GC–MS
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2590157522003261
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