Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole wheat flour and improve the processing perfor...

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Bibliographic Details
Main Authors: Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang
Format: Article
Language:English
Published: Tsinghua University Press 2025-06-01
Series:Food Science and Human Wellness
Subjects:
whole wheat bread
dough properties
fermentation
dietary fiber
stains
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2024.9250149
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https://www.sciopen.com/article/10.26599/FSHW.2024.9250149

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