Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
The growth of lactic acid bacteria during liquid-state fermentation of buckwheat flour and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented flours. Physical properties of buckwheat water biscuits form...
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| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0027/pjfns-2017-0027.xml?format=INT |
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| author | Wronkowska Małgorzata Jeliński Tomasz Majkowska Anna Zieliński Henryk |
| author_facet | Wronkowska Małgorzata Jeliński Tomasz Majkowska Anna Zieliński Henryk |
| author_sort | Wronkowska Małgorzata |
| collection | DOAJ |
| description | The growth of lactic acid bacteria during liquid-state fermentation of buckwheat flour and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented flours. Physical properties of buckwheat water biscuits formulated from these fermented flours were studied. |
| format | Article |
| id | doaj-art-4f598f6f681c4c6ba86c034416f35243 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4f598f6f681c4c6ba86c034416f352432025-02-02T13:02:40ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-03-01681253110.1515/pjfns-2017-0027pjfns-2017-0027Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid BacteriaWronkowska Małgorzata0Jeliński Tomasz1Majkowska Anna2Zieliński Henryk3Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748Olsztyn, PolandDepartment of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748Olsztyn, PolandMicrobiological Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748Olsztyn, PolandDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10–748Olsztyn, PolandThe growth of lactic acid bacteria during liquid-state fermentation of buckwheat flour and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented flours. Physical properties of buckwheat water biscuits formulated from these fermented flours were studied.http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0027/pjfns-2017-0027.xml?format=INTbuckwheatfermentationlactic acid bacteriahardnesscolor |
| spellingShingle | Wronkowska Małgorzata Jeliński Tomasz Majkowska Anna Zieliński Henryk Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria Polish Journal of Food and Nutrition Sciences buckwheat fermentation lactic acid bacteria hardness color |
| title | Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria |
| title_full | Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria |
| title_fullStr | Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria |
| title_full_unstemmed | Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria |
| title_short | Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria |
| title_sort | physical properties of buckwheat water biscuits formulated from fermented flours by selected lactic acid bacteria |
| topic | buckwheat fermentation lactic acid bacteria hardness color |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0027/pjfns-2017-0027.xml?format=INT |
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