Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. Th...

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Bibliographic Details

Published in:	Foods
Main Authors:	Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop, Sonia Ancuţa Socaci, Crina Carmen Mureşan, Sevastiţa Muste
Format:	Article
Language:	English
Published:	MDPI AG 2019-09-01
Subjects:	quinoa aromatic yeast preferment wheat bread
Online Access:	https://www.mdpi.com/2304-8158/8/10/443