Improvement of Bread Quality by Adding Wheat Germ Fermented with <i>Lactobacillus plantarum</i> dy-1

<div>The texture properties (firmness, springiness, and adhesiveness) of bread during storage. WFB = wheat flour bread; RWGB = raw wheat germ bread; FWGB = fermented wheat germ bread. Values are the means ± standard deviations (<i>n</i> = 3).</div>

Journal of Food Quality

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Figure 2

Figure 2: Improvement of Bread Quality by Adding Wheat Germ Fermented with <i>Lactobacillus plantarum</i> dy-1 

Journal of Food Quality

Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Figure 2