Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread

This study investigates the effect of extended rye scald fermentation times (12–48 h) on its biochemical properties and rye bread’s nutritional and sensory qualities. Traditional rye bread production in Latvia involves prolonged fermentation with lactic acid bacteria (LAB), a process that influences...

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Detalles Bibliográficos

Principais autores:	Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin, Dace Klava
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-03-01
Series:	Foods
Assuntos:	rye bread sourdough fermentable sugars fructans phytic acid
Acceso en liña:	https://www.mdpi.com/2304-8158/14/6/979
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