Preparation of Taro Paste Fermented with Lactobacillus and Its Effect on Bread Quality

Preparation of Taro Paste Fermented with Lactobacillus and Its Effect on Bread Quality

In order to broaden the use of taro paste resources and improve its nutritional value, taro paste was used as a fermentation substrate and fermented by Lactobacillus plantarum type TR22, followed by adding it to the dough to make bread. Based on the changes in the nutrient composition of the substra...

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Bibliographic Details
Main Authors: WANG Jin-hui, WANG Yu, FANG Jia-jun, XIONG He-sheng, TU Jin, XIAO Jian-hui
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-11-01
Series:Liang you shipin ke-ji
Subjects:
lactic acid bacteria
fermented taro paste
dough
bread
textural properties
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240613
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