Bread has actually been a staple food for countless years, and in current times sourdough bread has actually been picking up. It is considered all-natural, nourishing, and complete of taste. Yet just what takes place throughout this facility fermentation procedure? And just how do wheat fibers affect bread high quality? These inquiries went to the heart of the doctoral research study carried out by Víctor González Alonso, a scientist at the Vrije Universiteit Brussel (VUB). He examined the function of arabinoxylans, a details team of nutritional fibers in wheat, throughout sourdough fermentation.
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