Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.

In conclusion, the incorporation of mannitol-rich sourdough fermented by Leuconostoc citreum TR116 represents a novel technological approach in the field of sugar reduction and showed high potential as a functional ingredient to ameliorate the losses of important quality parameters. Especially sourdough containing higher amounts of mannitol and lower amounts of lactate improved significantly the dough and burger bun quality. PMID: 31208534 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/31208534?dopt=Abstract

Source: International Journal of Food Microbiology - June 19, 2019 Category: Food Science Authors: Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK Tags: Int J Food Microbiol Source Type: research