<i>Zymomonas mobilis</i> in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

<i>Zymomonas mobilis</i>, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to <i>Saccharomyces cerevisiae</i>. Since <i>Z. mobilis</i> is not able to util...

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Bibliographic Details
Main Authors: Alida Musatti, Carola Cappa, Chiara Mapelli, Cristina Alamprese, Manuela Rollini
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/9/1/89