Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
Author:
Affiliation:
1. College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 China
2. Henan University of Technology National Engineering Laboratory/Key Laboratory of Henan Province Zhengzhou 450001 China
Funder
Natural Science Foundation of Henan Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15881
Reference32 articles.
1. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
2. Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough
3. Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase
4. Can bread wheat quality be determined by gluten index?
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