Effect of selected strains on physical and organoleptic properties of breads
Abstract
The use of selected Saccharomyces cerevisiae PS7314, Lactobacillus rossiae NOS7307, Lactobacillus brevis NOS7311, and Lactobacillus plantarum NOS7315 as mono-culture or co-culture for production of sourdoughs, their breads showed different physical and organoleptic properties. The pH of breads fermented with sourdoughs incubated with mono-culture or co-culture all decreased. An opposite trend was found for TTA. The use of single lactobacillus...
Paper Details
Title
Effect of selected strains on physical and organoleptic properties of breads
Published Date
Mar 1, 2019
Journal
Volume
276
Pages
547 - 553
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