Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Food Science

• Buckwheat 60%
• Chenopodium quinoa 50%
• Exopolysaccharide 100%
• Exopolysaccharide Production 30%
• Fructose 10%
• Gluten-free Flour 10%
• Koji 10%
• Mineral Content 20%
• Organic Acid Production 10%
• Protein Degradation 10%
• Quinoa Flour 30%
• Rheological Analysis 10%
• Sourdough 100%
• Sourdough Fermentation 10%
• Starter Culture 10%
• Sucrose 40%
• Weissella cibaria 100%
• Wheat Flour 10%
• Wheat Sourdough 10%