Se-enriched sprouted seeds as functional additives in sourdough fermentation |
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Authors: | Anna Diowksz Edyta Kordialik-Bogacka Wojciech Ambroziak |
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Affiliation: | Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Wolczanska 171/173, 90-924 Lodz, Poland |
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Abstract: | Sprouted seeds possess potential to stimulate the growth and acidifying activity of lactic acid bacteria. Simultaneous enrichment of the sprouted seeds in deficient selenium may create a multifunctional additive to sourdough fermentation with consequent supplementation of human diet. Bread being a staple diet seems to be a perfect carrier of this micronutrient. |
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Keywords: | Selenium Sourdough Sprouted seeds Supplementation |
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