The behaviour changes of glutenin macropolymer fermented by Lactobacillus plantarum LB-1 to promote the rheological and gas production properties of dough.
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DOI: 10.1021/acs.jafc.9b08104
Abstract: Glutenin macropolymer (GMP) plays a pivotal role in improving dough quality. In this study, a novel Lactobacillus plantarum LB-1 (LB-1) on the fermentation characteristics of dough were investigated from the perspective of GMP. The results… read more here.
Keywords: gas production; production properties; rheological gas; glutenin macropolymer ... See more keywords