Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by consumers. Fermented ingredients with aromatic and...

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Bibliographic Details
Main Authors: Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier, Yann Demarigny
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2018-09-01
Series:Journal of Pure and Applied Microbiology
Subjects:
exopolysaccharides
leuconostoc mesenteroïdes
lactic acid bacteria
rheology.
Online Access:https://microbiologyjournal.org/development-of-a-fermented-dairy-product-as-an-ingredient-to-be-added-to-low-fat-bakery-goods-instrumental-and-sensory-analyses-of-textural-and-aromatic-characteristics/

Internet

https://microbiologyjournal.org/development-of-a-fermented-dairy-product-as-an-ingredient-to-be-added-to-low-fat-bakery-goods-instrumental-and-sensory-analyses-of-textural-and-aromatic-characteristics/

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