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🔗 Source: journal.pan.olsztyn.pl
📊 Size: 1.21 MB
👤 Author: andrzej
⬇️ Downloads: 145

Summary

Buckwheat is a good source of saccharides, proteins, vitamins, minerals, and biologically-active compounds, with potential health benefits and applications in the gluten-free market. Fermentation with lactic acid bacteria can increase the nutritional quality of plant-based foods and remove undesirable compounds. This study aimed to select active lactic acid bacteria strains for buckwheat fermented flour production and evaluate the hardness and color of water biscuits made from these flours. Eight Lactobacillus strains were selected and used to ferment buckwheat flour, which was then used to make water biscuits. The results showed that the hardness of the biscuits was affected by the lactic acid bacteria used, with significant differences in hardness values after 24 hours of storage. The biscuits made from fermented flours were also lighter and had a higher browning index than those made from unfermented flour.

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Buckwheat is a good source of saccharides, proteins, vitamins, minerals, and biologically-active compounds, with potential health benefits and applications in...

Technical Information

  • File Format: PDF
  • File Size: 1.21 MB
  • Pages: 8
  • Language: EN
  • Author: andrzej
  • Total Downloads: 145
  • Last Updated: 3 weeks ago

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