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Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread

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Academic year: 2020

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Figure

Fig. 1. Appearance of the crust of conventional and probiotic bread loaves (coated with sodium alginate (ALG) or sodium alginateand air dried either at 60ewhey protein concentrate (ALG/WPC) edible films �C for 10 min or 180 �C for 2 min) using the probiotic edible films strategy.
Fig. 2. SEM analysis of the crust of conventional (a) and probiotic pan bread loaves dried at 60alginate (b) or sodium alginate �C after film application (b,c)
Fig. 6. Viability of L. rhamnosus GG in pan bread crust stored for 7 days (168 h) at roomtemperature and coated with sodium alginate (ALG) or sodium alginateewhey proteinconcentrate (ALG/WPC) edible films and air dried either at 60 �C for 10 min or 180 �Cfor 2 min.
Table 3Thermophysical properties of bread crust samples after 7 days of storage at
+4

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