Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1.
- 2019-08
- International journal of food microbiology 302
- Markus C E Belz
- Claudia Axel
- Elke K Arendt
- Kieran M Lynch
- Brid Brosnan
- Elizabeth M Sheehan
- Aidan Coffey
- Emanuele Zannini
- PubMed: 30017109
- DOI: 10.1016/j.ijfoodmicro.2018.07.015
- Low evidence
The challenge remains... to reduce salt levels in yeasted bread... The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work.
- Effect
- Beneficial
- Effect size
- Moderate