HIGHLIGHTS
- who: Sen Ma and Jihong Huang from the AandF, China have published the research: Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae, in the Journal: (JOURNAL)
- what: The authors provide new observations All procedures were repeated three times. This study provides insights on interactions between dietary fiber and gluten during fermentation, and provides an evidence-based guide for the production of fermented high fiber flour products.
SUMMARY
The flavor of wheat sourdough bread is positively correlated . . .
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