β-Glucan Production by <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> for In Situ Enriched Rye and Wheat Sourdough Breads

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic...

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Bibliografische gegevens

Hoofdauteurs:	Julia A. Bockwoldt, Johanna Fellermeier, Emma Steffens, Rudi F. Vogel, Matthias A. Ehrmann
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2021-03-01
Reeks:	Foods
Onderwerpen:	EPS β-glucan sourdough LAB temperature effects high performance liquid chromatography (HPLC)
Online toegang:	https://www.mdpi.com/2304-8158/10/3/547
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