Application of Cyberlindnera fabianii isolate as a potential starter culture in type IV sourdough to improve techno-functional capabilities of barley bread

Application of Cyberlindnera fabianii isolate as a potential starter culture in type IV sourdough to improve techno-functional capabilities of barley bread

Indigenous sourdough (SD) yeasts have promising potential applications as starter culture in processing of the baked goods. In the present study, techno-functional capabilities of the predominant yeasts isolated from barley SD were characterized to select a proper starter culture for type IV SD. Acc...

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Bibliographic Details
Main Authors: Alireza Sadeghi, Fahimeh Hajinia, Hossein Purabdolah, Maryam Ebrahimi, Sara Shahryari, Maryam Pahlavani
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Type IV SD
Predominant yeast
Barley bread
Textural features
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S266615432400574X
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