Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

Summary Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented … Continue reading Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods