Black Bean Wheat Bran Sourdough

Phytate down, fiber up, staling slowed

Fermented with phytase and β-glucosidase-producing lactic acid bacteria, it reduces phytate and boosts soluble fiber in bread, improving baking quality and staling resistance.

Jing, Huang · Omedi, Jacob Ojobi · Chengye, Huang · Cheng, Chen · Liang, Li · Zheng, Jianxian · Zeng, Yongqing · Xu, Yan · Huang, Weining

Applied Food Research 2024

Specifications

Phytate reduced

{'zh': '', 'en': '11.15'} mg/g

dietary fiber increased

{'zh': '', 'en': '2.82'} mg/g

Advantages

Higher specific volume, lower crumb firmness and chewiness