The chemical properties of alicyclic heterocycles are similar to those of the corresponding chain compounds. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread, the main research direction is dextran sourdough lentil flour white bread fermentation; Dextran; Fermentation; Fibers; Germination; Lentil; Prebiotic; Sourdough; Wheat bread.SDS of cas: 13925-00-3.
Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation are recognized as bread texture improvers. In this study, the suitability of whole and sprouted lentil flours, added with 25% on flour weight sucrose for dextran formation by selected strains during sourdough fermentation, was evaluated. The dextran synthesized in situ by Weissella confusa SLA4 was 9.2 and 9.7% weight/weight flour weight in lentil and sprouted lentil sourdoughs, resp. Wheat bread supplemented with 30% weight/weight sourdough showed increased sp. volume and decreased crumb hardness and staling rate, compared to the control wheat bread. Incorporation of sourdoughs improved the nutritional value of wheat bread, leading to increased total and soluble fibers content, and the aroma profile. The integrated biotechnol. approach, based on sourdough fermentation and germination, is a potential clean-label strategy to obtain high-fibers content foods with tailored texture, and it can further enhance the use of legumes in novel foods.
Different reactions of this compound(2-Ethylpyrazine)SDS of cas: 13925-00-3 require different conditions, so the reaction conditions are very important.