https://www.selleckchem.com/products/smi-4a.html
Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation are recognized as bread texture improvers. In this study, the suitability of whole and sprouted lentil flours, added with 25% on flour weight sucrose for dextran formation by selected strains during sourdough fermentation, was evaluated. The dextran synthesized in situ by Weissella confusa SLA4 was 9.2 and 9.7% w/w flour weight in lentil and sprouted lentil sourdoughs, respectively. Wheat bread supplemented with 30% w/w sourdough showed increased sp
Like
Comment
Share
