Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

• Main Authors: Mohd Roby, Bizura Hasida, Muhialdin, Belal J., Mahmood Taleb Abadl, Muna, Mat Nor, Nor Arifah, Marzlan, Anis Asyila, Abdul Halim Lim, Sarina, Mustapha, Nor Afizah, Meor Hussin, Anis Shobirin
• Format: Article
• Published: Wiley 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87169/; https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15302

This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and sourdough starter without kombucha were identified using 1H-NMR analysis with multivariate anal...