Effect of lactic acid fermentation on quinoa dough to prepare gluten‐free breads with high nutritional and sensory quality

The objective of this study was to evaluate the effect of single fermentation with Lactobacillus plantarum 1 (JC5) and Lactobacillus plantarum JCM1149 (C20), from one to 4 days, on the physicochemical and rheological properties of fermented quinoa doughs to make soft bread. A full factorial design u...

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Bibliographic Details
Published in:Journal of food processing and preservation 2018-03, Vol.42 (3), p.e13551-n/a
Main Authors: Ceballos‐González, Carlos, Bolívar‐Monsalve, Johana, Ramírez‐Toro, Cristina, Bolívar, Germán A.
Format: Article
Language:English
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Summary:The objective of this study was to evaluate the effect of single fermentation with Lactobacillus plantarum 1 (JC5) and Lactobacillus plantarum JCM1149 (C20), from one to 4 days, on the physicochemical and rheological properties of fermented quinoa doughs to make soft bread. A full factorial design using an ANOVA and Tukey test (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.13551