Chemical and nutritional properties of white bread leavened by lactic acid bacteria

Chemical and nutritional properties of white bread leavened by lactic acid bacteria

Four LAB strains belonging to the Lactobacillus and Leuconostoc genera were investigated in experimental bread-making in comparison with Saccharomyces cerevisiae (SC). The derived breads were evaluated for microbiological and technological characteristics. Functional features associated to degradati...

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Bibliographic Details
Main Authors:	Michela Bottani, Milena Brasca, Anita Ferraretto, Gaetano Cardone, Maria Cristina Casiraghi, Giovanni Lombardi, Ivano De Noni, Stefano Cattaneo, Tiziana Silvetti
Format:	Article
Language:	English
Published:	Elsevier 2018-06-01
Series:	Journal of Functional Foods
Subjects:	Bread Exorphins Starch hydrolysis Lactic acid bacteria Phytic acid Satiety hormone
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464618301695

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