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韦塞拉 cibaria FAFU821 基于其外聚糖的三维网络结构改善了面包质量

Fan Zhang1, Xiaoying Wang1, Lin Wang1

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China.

Food chemistry
|February 20, 2025
PubMed
概括

韦塞拉 cibaria FAFU821 产生外聚糖 EPS821-2,提高面包的质量. 这种益生菌提高了酸面团的粘性,保持水分,以及面包创新的挥发性化合物.

关键词:
面包质量的面包质量外聚糖类糖化物外聚糖类糖.三维结构的结构是三维的.威塞拉 (Weissella cibaria) 是一种植物.

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