Fermentation Unlocks the Functional Role of Amaranth in Modulating Wheat/Amaranth Sourdough Microbiota and Inhibiting Yeast Growth of Refrigerated Doughs

This study focuses on the development of refrigerated doughs without chemical preservatives to obtain a clean-label product. Sourdough-based strategies were applied to replace conventional preservatives, using both spontaneous flour fermentation and a defined starter culture of <i>Lactiplantibacillu...

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Detalhes bibliográficos

Principais autores:	Carolina Dardis, Emiliano Bilbao, María Cristina Añón, Analía G. Abraham
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-02-01
coleção:	Fermentation
Assuntos:	sourdough wheat amaranth <i>Lactiplantibacillus plantarum</i> shelf life
Acesso em linha:	https://www.mdpi.com/2311-5637/12/2/80
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