In situ produced exopolysaccharides by Bacillus coagulans IBRC-M 10807 and its effects on properties of whole wheat sourdough

This study aimed to investigate in situ exopolysaccharides (EPSs) production by IBRC-M 10807 under different fermentation conditions to improve the technical-functional properties of whole wheat flour sourdough and obtain high-quality products. For this purpose, the effectiveness of four efficient f...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food Science & Nutrition 2023-11, Vol.11 (11), p.7000-7012
Hauptverfasser:	Farajinejad, Zahra, Mohtarami, Forogh, Pirouzifard, Mirkhalil, Amiri, Saber, Hamishehkar, Hamed
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Amylopectin Antioxidants Bacillus coagulans Bacteria Carbohydrates Enthalpy Exopolysaccharides Fermentation Flour Food Functional foods & nutraceuticals Optimization Original Prebiotics Probiotics Shelf life Sourdough Spectrum analysis Sucrose Temperature Viability Wheat
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!