Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria

Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria

This study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i> HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (<i>w&...

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Bibliographic Details
Main Authors: Zhiqi Wang, Zhaosen Yuan, Xinlai Dou, Wanshan Yang, Huining Zhang, Yue Zhang, Fenglian Chen, Yanling Hao
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
rice bread
anti-staling
lactic acid bacteria
fermented rice flour
Online Access:https://www.mdpi.com/2304-8158/14/15/2674
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