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Browsing University of Pretoria: Research Output by UP Author "Falade, Adediwura T."

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Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

Falade, Adediwura T.; Emmambux, Mohammad Naushad; Taylor, J.R.N. (John Reginald Nuttall); Buys, E.M. (Elna Maria) (Elsevier, 2014-11)

This work investigated how sourdough fermentation improves maize bread quality. Maize sourdoughs were made by fermenting maize flour with multiple strains starter culture and with Lactobacillus plantarum. Sourdough ...

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