Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties
In this study, the dominant lactic acid bacteria present in whole wheat sourdough was isolated and identified as Lactobacillus plantarum by molecular methods, before being utilized as the starter culture in the processing of sourdough cup breads. Subsequently, the effects of sourdough fermentation t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-10-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844019362681 |