Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive
The impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 sourdough (SWc) did not p...
Enregistré dans:
| Auteurs principaux: | , , , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2024-12-01
|
| Collection: | Fermentation |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2311-5637/10/12/647 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|