Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

Menezes, LAA; De Marco, I; dos Santos, NNO; Nunes, CC; Cartabiano, CEL; Molognoni, L; Pereira, GVD; Daguer, H; Lindner, JD

Lindner, JD (corresponding author), Univ Fed Santa Catarina UFSC, Dept Ciencia & Tecnol Alimentos, Florianopolis, SC, Brazil.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, ; ():

Abstract

This study focussed on lactic acid bacteria (LAB) screening for sourdough type II elaboration and evaluating the effects of sourdough fermentation in ......

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