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: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-03-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/14/6/979 |
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