Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran
نویسندگان
چکیده
HIGHLIGHTS The dephytinized wheat bran reduced the specific volume of bread samples compared with bran. hardness and chewiness values were increased, springiness cohesiveness decreased raise in rate storage. Sensory analysis revealed that addition or up to 5% was acceptable.
منابع مشابه
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ژورنال
عنوان ژورنال: Brazilian Archives of Biology and Technology
سال: 2023
ISSN: ['1678-4324', '1516-8913']
DOI: https://doi.org/10.1590/1678-4324-2023220567