A. Mahdi

Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.

Multigrain bread is valued for its diverse nutrients and potential for a lower glycemic response, depending on grain composition, particle structure, and processing; however, incorporating multiple grains often weakens dough structure, loaf volume, texture, and consumer acceptability. Fermentation with lactic acid bact...