Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota-Reference-Cited by-同舟云学术

Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota

Published:2023 Issue:16 Volume:14 Page:7413-7425
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Cheng¹,Huang Jing¹,Omedi Jacob Ojobi¹^ORCID,Huang Chengye¹,Cheng Xin¹,Zhang Binle¹,Li Ning²,Gao Tiecheng²,Liang Li¹^ORCID,Zheng Jianxian³,Zeng Yongqing³,Zhou Zhongkai⁴,Huang Weining¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

2. Guangzhou Puratos Food Co. Ltd, Guangzhou 511400, China

3. College of Food and Bioengineering, South China University of Technology, and Guangzhou Institute of Food Industry, Guangzhou, Guangdong 510000, China

4. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China

Abstract

The effect of mixed-strain fermentation using Kluyveromyces marxianus with either Lactobacillus plantarum or Pediococcus pentosaceus on the physiochemical and nutritional properties of white kidney bean flour sourdough was investigated.

Funder

National Natural Science Foundation of China

13th Five-Year Weapons Innovation Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO01547E

Reference57 articles.

1. Flavor Aspects of Pulse Ingredients

2. Composition and function of sourdough microbiota: From ecological theory to bread quality

3. How the sourdough may affect the functional features of leavened baked goods

4. Overview of Sourdough Technology: from Production to Marketing

5. Postbiotics: An evolving term within the functional foods field

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model;Foods;2024-09-09

2. Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread;Applied Food Research;2024-06