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- W2897866390 abstract "The use of selected Saccharomyces cerevisiae PS7314, Lactobacillus rossiae NOS7307, Lactobacillus brevis NOS7311, and Lactobacillus plantarum NOS7315 as mono-culture or co-culture for production of sourdoughs, their breads showed different physical and organoleptic properties. The pH of breads fermented with sourdoughs incubated with mono-culture or co-culture all decreased. An opposite trend was found for TTA. The use of single lactobacillus for the dough fermentation decreased the specific volume of bread, which was 4.15–19.10% lower than that of control bread (CB). However, the synergetic fermentation helped the improvement of bread quality. Compared to CB, the mixed culture 4 sourdough remarkably decreased the hardness by 52.08%, increased the specific volume by 5.29%, improved porosity of final product by 24.90%, and gave a preferable sensory characteristic to bread. Thus, the MC4 could be recommended for replacing spontaneous sourdough for improving the quality of bread." @default.
- W2897866390 created "2018-10-26" @default.
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- W2897866390 date "2019-03-01" @default.
- W2897866390 modified "2023-10-11" @default.
- W2897866390 title "Effect of selected strains on physical and organoleptic properties of breads" @default.
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- W2897866390 doi "https://doi.org/10.1016/j.foodchem.2018.10.048" @default.
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