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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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Principais autores: Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin, Dace Klava
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-03-01
Serier:Foods
Fag:
rye bread
sourdough
fermentable sugars
fructans
phytic acid
Online adgang:https://www.mdpi.com/2304-8158/14/6/979
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