Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani-431402 (MS) India
Online published on 28 February, 2013.
The present investigation was carried out to study the effect of different levels of LAB culture on nutritional quality of wheat bread. Bread was prepared using 70% whole and 30% refined wheat flour with different levels of LAB (equal proportion of Lactobacillus brevis and L. plantarum) culture (i.e. 0.1, 0.15 and 2.0%). It was found that resistant starch (RS) of bread increased with increasing levels of LAB culture, justifying its suitability for improving nutritional profile of bread.
Sourdough, LAB, nutritional composition, bread
