Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum

The effect of bacteria type and dough yield on characteristics of sourdough

Table 2 shows that the maximum pH of sourdough is correlated with samples that used a L. fermentum starter with 300% and 200% yield for preparation. The data generally…