CERELA 05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Soybean Sourdough as Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products
Autor/es:
BUSTOS, ANA YANINA; ITURRIAGA, LAURA; TARANTO, MARIA PIA; GEREZ, LUCIANA
Revista:
Advance Journal of Food Science and Technology
Editorial:
Maxwell Scientific Organization Corp.
Referencias:
Año: 2017 vol. 13 p. 161 - 169
ISSN:
2042-4868
Resumen:
The aim of this study was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (p
