Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive

Bread-Making Quality and Reduction of Acrylamide Content Using <i>Weissella confusa</i> Strain V20 from Desert Plant <i>Stipagrostis pungens</i> as Sourdough Additive

The impact of wheat sourdough inoculated with a promising lactic acid bacterium <i>Weissella confusa</i> V20, isolated from a Tunisian desert plant, on the quality characteristics of sourdough and bread as well as on acrylamide formation was evaluated. <i>W. confusa</i> V20 s...

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Bibliographic Details
Main Authors: Imene Fhoula, Islem Dammak, Insaf Nachi, Imen Smida, Mnasser Hassouna, Imene Hadda Ouzari
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
<i>Weissella confusa</i>
bread
sensory properties
acrylamide
Online Access:https://www.mdpi.com/2311-5637/10/12/647
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