Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread.

Published in: Journal of the science of food and agriculture (2021)

Using a ratio of yeast and lactobacilli of 2:1, the solid-state fermentation maximally improves the processing properties of WB, and prepares WWB with the best quality. © 2021 Society of Chemical Industry.

Keyphrases

solid state
saccharomyces cerevisiae
lactic acid
quality improvement