1) microbiological analysis (metagenomic sequencing of 16S rRNA genes, isothermal microcalorimetric analysis, iCinac experiments);
2) chemical characterization (HPLC, GC-MS, GC-O);
3) texture profile analysis;
4) and sensory evaluation with a trained panel of assessors;
have been implemented to describe the properties of doughs and the final products.
We have also developed bakery products with improved nutritional value, enhanced shelf life and specific fiber content to improve gut health. In order to evaluate the effect of our product on gut microbiota, we have performed metagenomic sequencing.
mikrobioloogiline analüüs; microbiological analysis; pagaritooted; bakery products; tekstuurianalüüs; texture analysis; küpsetamine; baking; leivajuuretise starterbakterid; bread starters; leib; bread