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- W2920021312 abstract "The present investigation focuses on standardization the process for sour dough bread and its quality evaluation. Dough was fortified with LAB culture (Lactobacillus plantarum and Lactobacillus brevis) at 0.1% (T1), 0.15% (T2) and 0.2% (T3) level of incorporation. The product prepared was evaluated for color, flavour, taste, texture, appearance and overall acceptability using semi-trained panel members on 9 point hedonic rating. It can be concluded that the LAB culture can be used successfully in preparation of sour dough bread at the level of 0.15% without any undesirable changes in physical, chemical and organoleptic attributes of bread." @default.
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- W2920021312 date "2019-02-10" @default.
- W2920021312 modified "2023-09-24" @default.
- W2920021312 title "Studies on Process Development and Quality Evaluation of Sour Dough Bread" @default.
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- W2920021312 doi "https://doi.org/10.20546/ijcmas.2019.802.258" @default.
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