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Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber

Maosi Fan1, Shikun Lin1, Xuelian He1

  • 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.

Food Chemistry
|May 23, 2026
PubMed

Keywords:
Bacillus subtilisCellulaseDough rheologySoluble dietary fiberWhole-wheat bread

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