期刊
FOOD MICROBIOLOGY
卷 37, 期 -, 页码 44-50出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2013.06.009
关键词
Gluten-free; Buckwheat; Oat; Quinoa; Teff; Wheat
资金
- Seventh framework Program of the European Community for research, technological development and demonstration activities
- specific program Capacities- Research for the benefit of SMEs [262418 GLUTENFREE]
This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/1
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