Natural Product-Oriented Reformulation of Muffins: Sourdough Fermentation with <i>Leuconostoc citreum</i> DSM 5577 for Sugar Reduction

This study aims to investigate the ability of sourdough fermented with <i>Leuconostoc citreum</i> (<i>Lc</i>) DSM 5577 to produce mannitol and to evaluate its impact in reduced-added-sugar muffins. Compared to a standard recipe with 100% sugar, two formulations with 50% and 0% added sugar were used....

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Maria-Florina Roșca, Adriana Păucean, Carmen Rodica Pop, Simona Maria Man, Maria Simona Chiș, Orsolya Negrușier, Andreea Pușcaș, Laura Stan, Florica Ranga, Anca Corina Fărcaș, Oana Maria Biro, Claudiu Lung, Vlad Mureșan
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2026-04-01
Σειρά:	Applied Sciences
Θέματα:	<i>Leuconostoc citreum</i> DSM 5577 mannitol sourdough added-sugar reduction
Διαθέσιμο Online:	https://www.mdpi.com/2076-3417/16/8/3697
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