Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough.
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DOI: 10.1016/j.foodchem.2021.130877
Abstract: This study focused on exploring the structural variations of starch co-fermented by Lactobacillus plantarum LB-1 and yeast (Saccharomyces cerevisiae), and the relationship between fermented starch structure and dough characteristics. Co-fermentation resulted in the increased short… read more here.
Keywords: starch structure; plantarum yeast; fermented lactobacillus; structure ... See more keywords